“Warming and comforting, this Lemon Ginger Chicken Soup Recipe delivers a rich chicken flavored broth scented with ginger, lemon and garlic,” says Highlands Ranch Foodie blogger Lea Ann Brown. “This is a lovely Spring chicken soup with lemon that’s both rewarding and healthy.”
1 1/2 pound boneless, skinless chicken breasts
1 pound skin-on, bone-in chicken thighs
2 cloves garlic, peeled
2 bay leaves
1 tablespoon ginger, grated
Salt and pepper, to taste
8 cups chicken broth
1 large onion (1 1/2 cups), chopped
4-5 stalks celery (2 cups), chopped, plus leaves
3-4 carrots (2 cups), peeled and chopped
6 slices lemon (from one of the lemons you will zest)
2 tablespoon neutral oil, such as canola or olive oil
4 teaspoons lemon zest, from 2 lemons
2 cups water
Parsley or basil, to garnish
Place chicken, 2 whole garlic cloves, bay leaves, ginger, salt, 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.
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 the chopped vegetables and lemon slices. Sauté over medium heat for 5–6 minutes or until tender, stirring 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 garlic cloves in the broth and, using the back of a fork, smash them against the side of the Dutch Oven.
Add the sautéed 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 or basil and some of the sliced lemon.
If you like this Lemon Ginger Chicken Soup recipe, take a look at this Hearty Turkey Minestrone Soup recipe.