Lemon Ginger Chicken Soup

Delicately flavored broth with ginger, bay leaf and garlic. Carrot, celery and onion are brightened with lemon zest.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 30

Cook Time 30

Servings

Calories 270kcal

Author Lea Ann Brown

Ingredients

1 ½ pound chicken breasts boneless, skinless
1 pound chicken thighs skin on, bone-in
8 cups chicken broth
1 Tablespoon ginger grated
2 bay leaves
2 Tablespoon neutral oil canola works good here. You can also use olive oil.
1 ½ cups onion chopped, about 1 large onion
2 cups celery chopped, about 4 - 5 stalks, plus leaves
2 cups carrots peeled and chopped, about 3 - 4 carrots
2 cloves garlic peeled
6 slices Lemon from one of the lemons you zested.
2 cups water
4 teaspoons lemon zest zest from 2 lemons
salt & pepper
Parsley or basil to garnish

Instructions

Place chicken, 2 whole garlic cloves, bay leaves, sginger, salt and pepper, and chicken broth in a Dutch oven. Bring to a boil over medium-high heat; reduce to low and simmer with lid ajar for 45 minutes.
Make the mirepoix: Chop all of the vegetables, zest two lemons, and slice one of the lemons that you used for zesting.
Heat a large skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, add onion, celery, carrot and lemon slices. Saute over medium heat for 5 - 6 minutes or until tender. Stir occasionally.
Remove chicken from broth and once it's cool enough for handling, shred chicken thigh meat from bones and discard skin. Shred the chicken breast meat. Find the two cloves of garlic in the broth and using the back of a fork, smash them against the side of the Dutch Oven.
Add the sauteed vegetables, lemon zest and shredded chicken back into to cooking liquid. Add 2 cups water. Cover and reduce heat to medium, and simmer approximately 20 minutes.
Remove bay leaves. Taste and adjust for seasonings (salt and pepper) and serve.
Garnish with parsley and some of the sliced lemon.

Notes

Pro tip; Keep ginger in the freezer. Whenever you need some, use a microplane zester to get the amount you need. You don't even need to peel the ginger. Easy! For this recipe, zest a generous tablespoon of ginger instead of peeling and slicing.

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