Description
A comforting ginger scallion chicken soup made with tender chicken, fresh aromatics, and a light, flavorful broth. Perfect for chilly days or when you need a soothing, nourishing meal.
Ingredients
- 1 lb bone-in, skin-on chicken thighs
- 8 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, thinly sliced
- 4 scallions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt, to taste
- Black pepper, to taste
- 1 cup cooked rice or noodles (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the white parts of the scallions and sauté for 2–3 minutes until fragrant.
- Add the sliced ginger and minced garlic. Cook for 1 minute, stirring frequently.
- Pour in the chicken broth and bring to a gentle boil.
- Add the chicken thighs, reduce heat to a simmer, and cook for 25–30 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the pot, shred the meat, and discard the bones and skin.
- Return the shredded chicken to the pot. Stir in soy sauce and sesame oil. Season with salt and black pepper to taste.
- If using rice or noodles, add them to serving bowls and ladle the hot soup over the top.
- Garnish with the green parts of the scallions and serve immediately.
Notes
- You can substitute chicken breasts for thighs, but thighs provide richer flavor.
- Add leafy greens like spinach or bok choy for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well without the rice or noodles added.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
