Lemon Ginger Chicken Soup

This flavorful, healthy ginger chicken soup with lemon is perfect for nursing a cold!

Ooh you guys, I’m so happy to share this lemon ginger chicken soup with you because it’s my new favorite thing! We had it for dinner last night, and then I had the bowl you see here for breakfast this morning after I took photos. I was sad when it was over. It’s really simple to make and only uses a few ingredients, but it’s still very flavorful. Easy recipes that taste awesome are the best.

I decided to try pouring the soup over bean sprouts instead of adding noodles, and it worked out great. The sprouts added texture and nutrients, and they took zero prep time beyond washing them. Just when I was high-fiving myself, Matt told me that bean sprouts are not environmentally friendly because of how much water they require. Come ON. We already cut back on red meat and seafood after learning about the environmental impact of those foods. Now he’s telling me bean sprouts aren’t OK either?!

After spending some time looking for a source backing up his bean sprout story, I couldn’t find anything (in fact, I found some evidence that they can be grown with very little water!). I’m going to hope it was just a rumor and keep on enjoying sprouts in my soup and pad thai and wherever else I can get them. If you want to skip the sprouts for whatever reason, you could pour your soup over cooked rice noodles instead or just eat it on its own. The broth is really the star of the show, so I think you’ll love it however you serve it. Enjoy your lemon ginger chicken soup!

Lemon Ginger Chicken Soup

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This flavorful, healthy chicken soup is perfect for nursing a cold!

• Total Time: 33 minutes
• Yield: 3 1x

Ingredients

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• 1 tablespoon olive oil or vegetable oil
• 1 yellow onion diced
• 1 pound boneless, skinless chicken breasts
• salt and pepper
• 4 cups reduced-sodium chicken broth
• 3 cups water
• 1 large lemon (or more to taste)
• 4 inch piece of fresh ginger peeled and thinly sliced
• 8 ounces bean sprouts washed well
• sriracha to taste (optional)

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Instructions

1. Heat oil in a dutch oven over medium-high heat. Add onion, and saute for 2-3 minutes. Lightly sprinkle both sides of chicken breasts with salt and pepper. Place chicken on top of the cooking onions, and cook about five minutes per side.
2. Pour broth and water over the chicken. Add slices of ginger, and squeeze in lemon juice. Bring broth to a low boil.
3. Cover and reduce heat to medium. Cook 15 minutes, flipping chicken once. Remove cover, and carefully remove cooked chicken pieces to a cutting board. Shred chicken with two forks, and chop long pieces into smaller bite-sized pieces. Return chicken to the pot.
4. Fill bowls with washed bean sprouts. Ladle hot soup over the sprouts. Serve with additional lemon wedges and Sriracha hot sauce to taste.

Notes

If you prefer, cook rice noodles according to package directions, and serve soup over noodles instead.

• Author: Andi
• Prep Time: 3
• Cook Time: 30

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