This flavorful, healthy ginger chicken soup with lemon is perfect for nursing a cold!
Ooh you guys, I’m so happy to share this 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. 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!
Lemon Ginger Chicken Soup
This flavorful, healthy chicken soup is perfect for nursing a cold!
- Total Time: 33 minutes
- Yield: 3 1x
Ingredients
- 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)
Instructions
-
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.
-
Pour broth and water over the chicken. Add slices of ginger, and squeeze in lemon juice. Bring broth to a low boil.
-
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.
-
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.
- Prep Time: 3
- Cook Time: 30
Here are more easy soups that will cure whatever ails you:
GiGi Eats Celebrities says
Oh I adore this recipe! I don’t typically do the soup but this one… It’s calling to me!
Andi Gleeson says
Thank you, GiGi! I take that as a big compliment if you don’t usually like soup!
Kristyn says
This sounds so good! I’ll have to save this for when I get sick this winter!
Andi Gleeson says
Thanks, Kristyn. It’s definitely good for colds!
Cathy Trochelman says
I love the different flavors in here, Andi! It definitely sounds like the perfect winter comfort soup!
Andi Gleeson says
Thanks so much, Cathy!
Serene @ House of Yumm says
This soup sounds perfect! And that’s so funny about the bean sprouts. I haven’t heard that one before. Hopefully you get to keep eating them :)
Andi Gleeson says
Thanks, Serene! xo
Ginny says
I can tell just by your photo and the way you blog you are a happy, bubbly person. Your lemon chicken soup sounds wonderful and light on calories. Do u you ever make vegetarian dishes. I like the way you use spices. Have a wonderful Christmas. Ginny
Andi Gleeson says
Oh, Ginny, thank you! I can’t say that I’m always happy and bubbly (like right now while my kids are driving me nutty), but I try! I have been adding more vegetarian dishes lately actually. I would look for more in 2016. For now, you can see some here. Also, lots of recipes could be made minus the meat.
Megan Keno says
I love how quick this is to make, and it sounds great!
Andi Gleeson says
Thank you so much, Megan! xoxo
Annie says
It is 70 degrees here….70 degrees!!!!! In the middle of December!! How is that possible! I don’t care that it is super warm, I am going to make this delicious cozy soup anyway! I love the lemon ginger combo!
Andi Gleeson says
Has it cooled down, Annie? I hate when it’s hot at Christmas time because I can’t get in the holiday spirit when it feels like summer! Thank you :)
Liz says
Love this soup Andi and I don’t believe that bean sprouts of bad. I eat them all the time and I’m still alive. They need to be washed. Thanks Andi for the nice recipe.
Andi Gleeson says
Haha thank you, Liz! xo
Kacey @ The Cookie Writer says
Okay, not only is this soup easy, but it is looking totally delicious!! Something I will have to keep in mind when my husband or daughter gets sick (ginger is so great for colds!)
Andi Gleeson says
Thank you so much, Kacey! We have had so many illnesses going through our family the past few weeks. I need to make this again!
Heather | Heather likes food says
What a great option for those colder days!
Andi Gleeson says
Thank you, Heather!!
Carla (@charliesue) says
Oh God, please don’t let the bean sprouts/water connection be true- no idea what I’d do! Have you seen all the BART ads showing how 1 pound of meat takes up thousands of gallons? Oy.
Environmental impact of sprouts aside, OMG. This looks INCREDIBLE and tasty and SIMPLE. All my fave things!!
Andi Gleeson says
I haven’t seen the BART ads because I rarely take BART, but I believe it! That’s the kind of info I learned in that Cowspiracy movie, and I have seriously cut back on my red meat intake since. I don’t need bean sprouts to be bad news too! Thank you so much, Carla! xo