Ginger Chicken Soup

Ginger Chicken Soup

Ginger Chicken Soup

Warm up with this nourishing ginger chicken soup, packed with tender chicken, fresh ginger, and wholesome vegetables in a light, flavorful broth. Simmered to perfection in Circulon cookware for even heating and easy cleanup, this comforting bowl delivers bold flavor with feel-good ingredients. It’s the kind of simple, satisfying soup you’ll turn to all season long.

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Ingredients

1 large yellow onion, diced

3 stalks of celery, diced

4 carrots, diced 

1.5 tbsp grated ginger 

1 tbsp grated turmeric 

4 chicken thighs 

6 cups chicken stock

1 can unsweetened coconut milk 

2 tsp fish sauce 

1 tbsp soy sauce 

Juice of 1 lime 

Green onions 

Chili crunch 

Kosher salt 

Black pepper

Directions

 
  1. Heat 1 tbsp canola oil over medium heat in a 6 qt. stockpot. 
  2. Pat chicken thighs dry with a paper towel and season with kosher salt and black pepper. 
  3. When the oil begins to shimmer add chicken thighs, skin side down. 
  4. Brown chicken thighs for 8-10 minutes on each side and remove from pot. Let rest on a plate or cutting board skin side up. Once cool, remove skin from chicken thighs. 
  5. Add onion, celery, and carrot and season with kosher salt. Sauté over medium heat until softened, about 3-5 minutes. 
  6. Add grated ginger and turmeric, stir to combine, and cook for an additional 2-3 minutes until fragrant. 
  7. Add chicken thighs back to the pot and add chicken broth. 
  8. Cover and simmer for 25-30 minutes until chicken is cooked through. 
  9. Whole soup is simmering, heat pan over medium low heat and add chicken skins. Cook on both sides until crispy, about 10 minutes. 
  10. Remove chicken thighs and shred the meat using two forks. 
  11. Add coconut milk to the pot and blend liquid and vegetables with an immersion blender until smooth. 
  12. Add shredded chicken back to soup and finish with lime juice, fish sauce, and soy sauce. Taste for seasoning and adjust to your preference. 
  13. Garnish with crispy chicken skin, chili crunch, and green onions.