Simple Chicken Soup Recipe Recipe
Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, stove top or in a slow cooker. Simple and healthy!
How to Make the Best Simple Chicken Soup Recipe
There’s something wonderfully comforting about a bowl of homemade chicken soup, especially when it’s infused with bright, healing flavors like fresh ginger and lemon. This simple chicken soup recipe takes the classic comfort food and elevates it with Asian-inspired aromatics that not only taste incredible but also help you feel better when you’re under the weather.
What makes this soup special is the generous amount of fresh ginger and garlic combined with a squeeze of lemon juice at the end. These ingredients bring a warming, slightly spicy quality that clears the sinuses and soothes the soul. The recipe is naturally low-carb and keto-friendly, but you can easily add rice, noodles, or beans if you prefer a heartier meal.
The beauty of this recipe lies in its versatility—make it on the stove top in about 35 minutes, use your Instant Pot for a quicker weeknight dinner, or let it simmer in the slow cooker all day for an effortless meal. However you prepare it, this feel-better chicken soup is sure to become a staple in your kitchen.
Simple Chicken Soup Recipe
Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, stove top or in a slow cooker. Simple and healthy!
Ingredients
Soup Base
Broth and Seasonings
Protein
Finishing Touches
Instructions
Prepare the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and celery, sauté until softened, about 5 minutes.
- Add chopped ginger and garlic, cook for another 1-2 minutes until fragrant.
Build the Soup
- Pour in chicken broth and water. Add salt, bay leaves, and white pepper.
- Nestle the chicken thighs into the liquid and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes until chicken is cooked through.
Finish and Serve
- Remove chicken from the pot and shred with two forks.
- Return shredded chicken to the soup. Remove bay leaves.
- Add lemon juice to taste and a pinch of chili flakes.
- Ladle into bowls and garnish with scallions, fresh herbs, and crispy shallots. Drizzle with sesame oil if desired.
Notes
- For bone-in chicken thighs, increase cooking time by 10-15 minutes.
- Add rice, quinoa, noodles, or beans to make it more filling.
- This soup can also be made in an Instant Pot (pressure cook for 8 minutes) or slow cooker (low for 6-8 hours).
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
