With over 100 5-star reviews, this Chicken Soup recipe with lemon and ginger is one of the most popular soups on the blog! Brothy and flavorful, it is the perfect base for noodles, rice, beans or grains, or keep it keto and low-carb!
As a chef and caterer, I’ve spent years developing the perfect recipe for chicken soup.
The secret is in the broth: it’s lemony, gingery, and very soothing for stuffy heads and sore throats. The ultimate comfort food!
The best part about this chicken soup recipe is that once you make the flavorful base, you can add what you like- noodles, rice, quinoa, beans, veggies- or keep it lean and keto- up to you!
The Best Chicken Soup | 60-second video
Chicken Soup Recipe Ingredients
- Onion – red onion, white onion or yellow onion, or sub shallots or leeks
- Garlic – fresh garlic cloves!
- Ginger – use ginger root or ground ginger in a pinch.
- Vegetables – Celery and carrots, or feel free to add other veggies like mushrooms, or other veggies.
- Chicken broth – (store-bought or homemade) or chicken bouillon or make homemade chicken stock.
- Chicken – skinless chicken breast, skinless chicken thighs, bone-in, skin-on chicken thighs.
- Lemon – you’ll need fresh lemon juice
- Herbs and seasonings – fresh parsley or cilantro and white pepper.
How to make Chicken Soup
Step 1. This flavorful soup starts with sauteing onion, garlic and ginger until tender and fragrant and golden. Sometimes I’ll add celery and carrots, sometimes not. I like to add a lot of garlic, feel free to cut back if you want.
TIP: if using bone-in, skin-on chicken thighs, sear the skin side until deeply golden in the pot first. This adds lovely flavor, depth, and collagen to the soup. Remove the thighs and saute the onion, garlic and ginger.
Step 2. Add the chicken stock (or broth) and whole chicken thighs (or chicken breasts). Bring to a simmer and cover, cooking until the thighs are cooked through, about 20 minutes. Bone-in will take longer.
TIP: If adding rice or quinoa, you could add directly to the pot of simmering broth, only adding about 1/2 cup. Same with canned beans- just add one can, drained.
I prefer to keep my rice or noodles separate, to prevent the soup from getting cloudy, but do as you like.
Step 3. Simmer covered for 20 minutes, more or less depending on size of the chicken pieces.
Step 4. Use two forks or tongs, and pull apart the chicken. You can do this in the pot, or use a cutting board if using bone-in chicken. Return the chicken (discarding bones and skin) to the pot and bring to a simmer for 3 minutes. Taste and adjust the broth. Squeeze with lemon to taste.
How to Serve this Simple Chicken Soup Recipe
Serve in a bowl with chili flakes if you want; a drizzle of sesame oil is nice, and some scallions or fresh parsley or cilantro. You can ladle it over cooked noodles or leftover grains if you want.
Best Chicken Soup Recipe Variations
- Pasta or noodles: Add leftover pasta or noodles from the pantry, like egg noodles, orzo, rice noodles, linguini or even spaghetti. It’s a great way to use up stray bags of half-used noodles.
- Grains: Add cooked quinoa, millet, rice, or farro at the end of cooking.
- Beans: Add can of white beans or lentils or cannellini beans for more fiber.
- Veggies: Toss in diced carrots, celery, mushrooms, or leeks (to the simmering broth) or add baby spinach at the end and drizzle it with sesame oil and sprinkle with scallions and call it good.
- Creamy Chicken Soup: If you like some creaminess, stir in some coconut milk at the very end. Adjust salt and lemon to taste.
Storing this Easy Chicken Soup
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Or freeze in the freezer for up to 3 months. Thaw overnight in the fridge, before reheating on the stovetop.
Whichever direction you choose to take this flavorful soup, I know you will be happy with the base. I’m excited to see where you take this! Please share your variations in the comments below.
Chicken Soup Recipe FaQ
Yes, it is completely OK to add raw chicken to simmering soup broth because the broth will cook the chicken, and the chicken will infuse the broth with flavor.
Cooking this chicken soup covered will prevent the broth from evaporating, resulting in a brothier soup which we want in this case!
Reducing the broth by simmering it uncovered will thicken the soup, along with creating a roux.
Check your salt level- this is typically why chicken soup lacks flavor. Salt enhances all the other flavors in the soup as well.
Other Chicken soup recipes you may like
- Homemade Chicken Stock
- 20 Broth-Based Soup Recipes
- Chicken Meatball Soup with Bok Choy
- Chicken Noodle Soup
- Lemony Chicken Orzo Soup with Dill
- Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
- Kale, Chickpea and Chicken Soup with Rosemary Croutons
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Artichoke Soup with Wild Rice
Feel better, friends.
xoxo
More From Feasting At Home
Simple Chicken Soup Recipe
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6
- Category: Soup, Gluten-free
- Method: Stove top, instant pot
- Cuisine: Asian
- Diet: Gluten Free
Description
Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy! Add rice, quinoa, noodles or beans! (Inspired by Bon Appetit)
Ingredients
- 1–2 tablespoons olive oil
- one large onion, diced (or sub 2 fat shallots, or two leeks)
- one cup celery, chopped
- 2 tablespoons fresh ginger, chopped
- 4–8 garlic cloves, rough chopped (I like 8)
- 4 cups chicken broth or stock
- 2 cups water
- 1 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon white pepper (or use black pepper)
- 1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
- lemon juice to taste
- pinch chili flakes
- scallions, cilantro or Italian parsley
- a drizzle of toasted sesame oil (optional, tasty)
Optional: Feel free to add 2-3 cups of chopped veggies: celery, carrots, mushrooms, etc. Serve over cooked noodles, rice, or grains of your choice.
Instructions
STOVE TOP INSTRUCTIONS:
- *If using skin-on chicken thighs, please see notes. Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.
- Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15. Bone-in thighs may take 25-30.
- Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. When done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.
- Squeeze with lemon, taste, and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.
- Ladle it over cooked rice or noodles or just on its own.
- Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).
Notes
Bone-in Skin-on Chicken Thighs: for the best flavor, sear the skin side first in the dutch oven or instant pot in a little oil until deeply golden. Remove and continue with recipe, sauteing onion and garlic.
Storage: Soup will keep 4 days in the fridge, or freeze.
See Variations in the post above. Feel free to add 1/2 cup rice or quinoa to the simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces), but I prefer to cook pasta and rice noodles separately and ladle the soup overtop cooked noodles, to keep the broth clear.
Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instructions above.
Slow cooker version: Place onion, celery, ginger, garlic, chicken stock, water, salt, pepper, bay leaves and chicken in the slow cooker, cover and cook on low for 6-7 hours, or on high for 3 to 4 hours. Shred chicken with a fork, adjust salt, add lemon juice and red pepper flakes to taste. Garnish with scallions and a drizzle of toasted sesame oil. Feel free to saute the onions, garlic, and ginger in olive oil first for extra flavor.
Nutrition
- Serving Size: 1.5 cups with no rice or starch.
- Calories: 197
- Sugar: 2.7 g
- Sodium: 585 mg
- Fat: 7.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 7.7 g
- Fiber: 1.1 g
- Protein: 24.8 g
- Cholesterol: 106.5 mg
Sylvia, your soup was wonderful. I used some red pepper flakes & soy, lots Of garlic & ginger. Just the cure for a cold. Looking forward to trying your other recipes. Lee
Delicious and easy to make! My 5 year old Loved it!!
I made chicken soup for the first time, and absolutely loved it! I didn’t add any noodles/quinoa at all because I thought it tasted great without all that.
I used stock cubes for the broth, and let the chicken simmer in the broth for 15 minutes. Served with a squeeze of lemon, and some ground pepper.
Stores well in the fridge for 4 days!
Glad you liked this! Yes, I agree, it doesn’t need the noodles. 🙂
fashooooooom 😀
Can you make this without the stock or broth? I have a whole chicken that is cut up…. Thanks!
Stock gives the soup much more depth and flavor here. I suppose you could make a stock from the chicken pieces?
Wow! This was delicious! I added sesame oil, rice noodles and red pepper flakes without scallions or cilantro. Definitely will be making this again! Thank you 🙏🏻
Thank you!! Working my way through most of your recipes and this one does not dissappoint!! I added 1/2 tsp. of turmeric,(first time using this spice) Next time I’ll add a teaspoon!!
I have a question regarding the chicken breast…The shredded pieces were tough, even after a nice long simmer in the juices. Can you tell me what may have caused this? I’m wondering if it boiled too long? In any case I do want to make this again but wondering if I should try the crockpot? Tonights cold rainy weather calls for another broth…hmm? which one to choose….
I wonder if it was just the particular bird?
Was the meat frozen, then thawed before cooking? That can sometimes be the cause of tougher meats. A
Also I have heard that salt can toughen meats.
I would think that the crock pot or instant pot would easily prevent the possibility in the future. 🙂
They amy have been overcooked- or the type of chicken you used. I always prefer organic, grassfed.
Very good! But I’m curious how yours had such a golden colored broth. Mine was very pale.
Through caramelizing the onions. 🙂
some of the store bought broths are clear and some have more denisty creating more color. I used a veggetable broth for mine and it was a very golden color. But as Sylvia said; make sure you carmelize those onions!! 😉
Good recipe, though I feel that the ginger could be cooked a little more or better added as a paste to the onion in the first step. Overall, a very good recipe!
This is my go to soup I love it! I add 1 tablespoon of white miso and 1 teaspoon of turmeric, kale and quinoa. It’s the most amazing soup base to add your personal touch to!
If I had to choose one thing to live on for the rest of my life it would be chicken soup. This recipe is perfect! I made it with matzo balls and it did not disappoint.
Really delicious! Definitely cooking this again!
I make this all of the time now. Simple ingredients, simple instructions, complex & deep flavors. Love this recipe!
Hi Sylvia: Could you suggest a recipe of yours where I could use up the leftover chicken meat from the homemade chicken stock? It’s super soft and falling apart, having been simmered for several hours. Thank you!
I would use it in soups- such as this! Or use it where you would use shredded chicken- enchiladas, tacos, quesadillas, etc. It is kind of meticulous to separate out the skin and bones but the meat is so tender, I never waste it.
this recipe is delicious Love the kick of ginger and lemon.
The recipe stands up to its name…
I’m feeling much better❤️
Thank you!
yay, great to hear!
I made it and it was exceptionally tasty. I added quinoa, kale, Spinach and extra lemon. Boy it was delicious. Thanks for sharing such a tasty recipe!
I made it and it was exceptionally tasty. I added quinoa, kale, Spinach and extra lemon. Boy it was delicious. Thanks for sharing such a tasty recipe!
Looks really good.
I am not a good cook. Only about half of the things I try to make turn out well enough that I want to save the recipe. But I had all the ingredients and I love ginger and garlic, so I decided to try this soup. I am so pleased! It turned out great and I will definitely make it again. I had only about 1 lb of chicken thighs so I left out one of the cups of water. I had leftover rice so I ladled my soup onto that, after leaving it out for a while to take the chill off. I also added a tiny bit of sesame oil to my bowl as suggested. Thank you!
I am so glad you enjoyed this Mia!
This was AMAZING! I’ve made it twice and plan to again as a spin on a chicken soup for Passover. Used red quinoa both times. Couldn’t love this more! Thank you!!
Yay! so happy you liked it.
I made this dish in my InstaPot – so quick and delicious. Flavors are so good together, I did not add any rice or noodles, but topped with cilantro and chili oil. Thanks Sylvia for another fantastic, pairing of flavors.
How did you do that? By eliminating the water in the recipe? The InstantPot always requires trimming the liquid down but I never know exactly how to handle that. I would love to be able to do this in the InstantPot!
I think you could do it the exact same way. 🙂
This was delicious! I followed the recipe and added white rice. My family loved it. Such a great twist on chicken soup with ginger and lemon. There were no leftovers. I cannot wait to make it again.
Glad you liked it!
My whole family loved this soup. It is delicious. Thank you, Sylvia 🙂
Thanks so much and happy you liked it!
I was digging around in my freezer and found chicken breast and chicken tenders, which is like finding gold these days because there is no chicken to be found in the stores. I am a chicken thigh kind of gal and came here for inspiration beyond a chicken burger. This soup was perfect! It came together quickly and for such a short list of ingredients was ridiculously flavorful. The hardest part was shredding the chicken. I ladled it over ramen noodles and topped with Aleppo chili flakes and green onions. We didn’t stop for a pic, sorry. Love your blog, Sylvia! Thank you for sharing.
Thanks so much Tanja!