This Ginger Chicken Soup recipe is simple and cozy, light yet filling. With an easy homemade chicken broth that's flavorful with fresh ginger, lemon, and garlic, plus shredded chicken, pasta, and sweet potatoes, this soup is a comfort food win!
Ingredients
1poundskinlessboneless chicken thighs
6large garlic clovessliced crosswise into very thin rounds
4ouncesfresh gingerpeeled and sliced crosswise into thin rounds
10cupswater
½teaspoonMorton kosher salt
1poundsmall sweet potatoespeeled and sliced crosswise into 1/4" thick rounds
6ouncesditalini pasta
3tablespoonsfreshly squeezed lemon juice
zest of 1 large lemon
3tablespoonssoy sauce
1 to 2teaspoonsor more Better Than Bouillon Roasted Chicken Base, if needed
½cupfresh cilantro leaves
freshly ground black pepper
Instructions
In a large pot over high heat, bring chicken thighs, garlic, ginger, and water to a boil.
Add salt and reduce heat to medium to medium-low. Simmer, stirring occasionally, until chicken is firm and cooked, about 10-12 minutes. Remove chicken to a cutting board and let cool a few minutes.
Add sweet potatoes and pasta to the pot, and stir occasionally until sweet potatoes are just softened and pasta is al dente, about 10 minutes or so.
Meanwhile, shred the chicken using two forks. Once sweet potatoes and pasta are done, add shredded chicken to the pot.
Stir in lemon juice, lemon zest, and soy sauce. Taste test. If soup needs more salt, add a bit more kosher salt and/or soy sauce. If you want a more pronounced chicken flavor, stir in some Better Than Bouillon Roasted Chicken Base.
To serve, ladle soup into individual bowls and top with cilantro leaves and freshly ground black pepper.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.