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A bowl of lemon ginger chicken soup with a spoon in it and a red napkin next to it.
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Lemon Ginger Chicken Soup

This ginger lemon chicken soup is great to cozy up to on a cold winter night - or whenever you're feeling under the weather!
Course Soup
Cuisine American
Keyword ginger lemon chicken soup, lemon ginger chicken soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings
Calories 237kcal
Author Snacking in Sneakers

Ingredients

  • 1 ½ tablespoons olive oil, divided
  • 1 ½ pounds boneless skinless chicken thighs
  • ¼ teaspoon salt, divided
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • 2 tablespoons fresh peeled and minced ginger root
  • 1 teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • 5 cups chicken broth
  • 1 large lemon, juiced (or 2 small lemons; you want about ¼ to ⅓ cup lemon juice)
  • Pinch of cayenne (adjust to taste)
  • Parsley optional for garnish

Instructions

  • Heat 1 tablespoon of the olive oil in a large pot over medium heat. Meanwhile, season the chicken thighs with ⅛ tsp of salt. Once the oil is hot, add the chicken thighs.
  • Brown the chicken thighs on all sides, about 2 minutes per side. Once they have browned, remove the chicken to a plate (they will not be cooked all the way through yet; they’ll continue cooking in a later step). Set aside.
  • Add the additional ½ tablespoon of olive oil to the pot, then add the onions and celery. Sauté the vegetables for 5 minutes, until crisp-tender.
  • Add the garlic, ginger, turmeric, and black pepper. Cook for 1 minute, stirring often, until fragrant.
  • Add the chicken broth to the pot, along with the browned chicken thighs. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  • Once the chicken is fully cooked, remove it from the pot and shred on a cutting board using two forks. Add the chicken back to the pot.
  • Add the lemon juice and pinch of cayenne to the soup. Stir and give it a quick taste. If desired, add the additional ⅛ tsp of salt and another pinch of cayenne, adjusting to your preferred taste.
  • Garnish with parsley if desired. Enjoy!

Notes

Nutrition analysis (approximate per serving, assumes use of all salt): 237 calories, 10 g fat, 2 g saturated fat, 1120 mg sodium, 7.5 g carbohydrate, 1 g fiber, 2.5 g sugar, 28.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 12%, Potassium: 11%

Nutrition

Calories: 237kcal