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Making chicken soup from scratch feels like a ritual—something about the slow simmer, the smell of herbs, the act of shredding warm, tender meat. It’s not fancy, but it’s honest. This recipe is a reminder that good food comes from patience and a little bit of care, even if it’s just for yourself.

Why This Chicken Soup Keeps Calling Me Back

It’s a bowl of warmth that feels like a hug, especially on chilly days. The aroma of simmering herbs and chicken is grounding, a reminder of home. Plus, it’s endlessly adaptable—more greens, spicy kick, or a splash of vinegar to freshen it up.

Breaking Down the Key Ingredients

• Whole chicken or chicken parts: Gives deep, flavorful broth and tender meat. Use thighs or drumsticks for more flavor, or a whole bird if feeling ambitious.
• Onions, carrots, celery: Classic mirepoix that forms the flavor base. Use fresh for sweetness and aroma.
• Fresh herbs (thyme, parsley): Add during simmering for a fragrant lift. Dried can work if fresh isn’t available.
• Lemon: Brightens the broth with a zing. Skip if you prefer a softer, mellow flavor.
• Salt and pepper: Fundamental for seasoning, but start light and adjust to taste.
• Olive oil or butter: For sautéing vegetables, adds a subtle richness.
• Optional: noodles or rice: Make it more filling, but keep it simple to let the broth shine.

Tools & Equipment That Make It Easier

• Large heavy-bottomed pot: To hold the broth and keep heat even during simmering.
• Sharp knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To skim foam and remove chicken bones.
• Meat shredder or fork: To pull apart cooked chicken easily.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start with a big, heavy pot—something that can hold a good amount of broth and ingredients.

Step 2: Bring water to a gentle simmer, about 90°C / 194°F, and add whole chicken pieces. Let it cook for about 1.5 hours, skimming foam as it rises.

Step 3: Remove the chicken once cooked through. Let it cool slightly before shredding the meat, discarding bones and skin.

Step 4: Meanwhile, in a separate pan, sauté chopped onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 8-10 minutes.

Step 5: Add the vegetables to the broth. Simmer everything together for another 20 minutes to develop flavor.

Step 6: Taste the broth; it should be rich, clear, with a hint of lemon and herbs. Adjust salt and pepper.

Step 7: Add shredded chicken back to the pot. Warm through for 5 more minutes.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy, with a rich aroma. Skim foam regularly.
• Vegetables should be tender but not mushy, with vibrant color.
• Chicken should shred easily and be moist, not dry or stringy.

Common Mistakes & How to Fix Them

• Not skimming foam.? FORGOT to skim foam? Skim immediately after simmering begins for a cleaner broth.
• Overcooking vegetables.? DUMPED all vegetables at once? Add them in stages for better texture and flavor.
• Boiling too vigorously.? OVER-TORCHED the broth? Reduce heat and add a splash of cold water to stop boiling.
• Lack of flavor.? Sore about bland broth? Boost flavor with a splash of soy sauce or a squeeze of lemon.

Homemade Chicken Soup

This chicken soup is made by slow simmering a whole chicken or parts to develop a rich, clear broth filled with tender shredded meat and vibrant vegetables. The process involves gentle boiling, sautéing aromatics, and adding herbs for a fragrant, comforting final dish with a nourishing texture. It’s perfect for chilly days or when you need a cozy, homemade meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 kg whole chicken or chicken parts preferably thighs or drumsticks
• 1 large onion chopped
• 2 carrots carrots peeled and sliced
• 2 stalks celery sliced
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 sprigs fresh thyme or 1 tsp dried
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon cut into wedges
• to taste salt and pepper
• optional noodles or rice to add body to the soup

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Slotted spoon

Method

 

1. Place the whole chicken or chicken parts into a large heavy-bottomed pot and cover with cold water.
   
2. Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
   
3. Let the chicken simmer gently for about 1.5 hours until cooked through and the broth is flavorful.
   
4. Using a slotted spoon, carefully remove the chicken from the pot and set aside to cool slightly.
   
5. Discard the bones and skin from the chicken, then shred the meat into bite-sized pieces.
6. Meanwhile, in a separate pan, heat the olive oil over medium heat and sauté chopped onions, carrots, and celery until tender and fragrant, about 8-10 minutes.
7. Add the sautéed vegetables to the simmering broth along with the minced garlic and thyme sprigs.
8. Let everything simmer together for another 20 minutes, allowing the flavors to meld and the vegetables to soften.
9. Taste the broth and season with salt and pepper as needed, then add the shredded chicken back into the pot.
10. Warm the chicken through for about 5 minutes, then squeeze in fresh lemon juice for brightness.
11. Optional: cook noodles or rice separately and add to each bowl before ladling the hot soup on top for a more filling meal.
12. Serve the soup hot, garnished with chopped parsley and lemon wedges for a fresh, vibrant finish.

Notes

Ensure to skim foam regularly for a clear broth. Adjust seasoning to taste, and feel free to add greens or spice for variation.

Making chicken soup from scratch feels like a ritual—something about the slow simmer, the smell of herbs, the act of shredding warm, tender meat. It’s not fancy, but it’s honest. This recipe is a reminder that good food comes from patience and a little bit of care, even if it’s just for yourself.

Why This Chicken Soup Keeps Calling Me Back

It’s a bowl of warmth that feels like a hug, especially on chilly days. The aroma of simmering herbs and chicken is grounding, a reminder of home. Plus, it’s endlessly adaptable—more greens, spicy kick, or a splash of vinegar to freshen it up.

Breaking Down the Key Ingredients

• Whole chicken or chicken parts: Gives deep, flavorful broth and tender meat. Use thighs or drumsticks for more flavor, or a whole bird if feeling ambitious.
• Onions, carrots, celery: Classic mirepoix that forms the flavor base. Use fresh for sweetness and aroma.
• Fresh herbs (thyme, parsley): Add during simmering for a fragrant lift. Dried can work if fresh isn’t available.
• Lemon: Brightens the broth with a zing. Skip if you prefer a softer, mellow flavor.
• Salt and pepper: Fundamental for seasoning, but start light and adjust to taste.
• Olive oil or butter: For sautéing vegetables, adds a subtle richness.
• Optional: noodles or rice: Make it more filling, but keep it simple to let the broth shine.

Tools & Equipment That Make It Easier

• Large heavy-bottomed pot: To hold the broth and keep heat even during simmering.
• Sharp knife: For chopping vegetables and shredding chicken.
• Slotted spoon: To skim foam and remove chicken bones.
• Meat shredder or fork: To pull apart cooked chicken easily.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start with a big, heavy pot—something that can hold a good amount of broth and ingredients.

Step 2: Bring water to a gentle simmer, about 90°C / 194°F, and add whole chicken pieces. Let it cook for about 1.5 hours, skimming foam as it rises.

Step 3: Remove the chicken once cooked through. Let it cool slightly before shredding the meat, discarding bones and skin.

Step 4: Meanwhile, in a separate pan, sauté chopped onions, carrots, and celery in a splash of oil until they soften and smell sweet, about 8-10 minutes.

Step 5: Add the vegetables to the broth. Simmer everything together for another 20 minutes to develop flavor.

Step 6: Taste the broth; it should be rich, clear, with a hint of lemon and herbs. Adjust salt and pepper.

Step 7: Add shredded chicken back to the pot. Warm through for 5 more minutes.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy, with a rich aroma. Skim foam regularly.
• Vegetables should be tender but not mushy, with vibrant color.
• Chicken should shred easily and be moist, not dry or stringy.

Common Mistakes & How to Fix Them

• Not skimming foam.? FORGOT to skim foam? Skim immediately after simmering begins for a cleaner broth.
• Overcooking vegetables.? DUMPED all vegetables at once? Add them in stages for better texture and flavor.
• Boiling too vigorously.? OVER-TORCHED the broth? Reduce heat and add a splash of cold water to stop boiling.
• Lack of flavor.? Sore about bland broth? Boost flavor with a splash of soy sauce or a squeeze of lemon.

Homemade Chicken Soup

This chicken soup is built through slow simmering, which extracts deep flavors from chicken and vegetables, resulting in a clear, fragrant broth with tender shredded meat. The dish features a comforting, hearty texture with vibrant, soft vegetables and fragrant herbs, perfect for a cozy meal. It’s highly adaptable, allowing for added greens, spice, or a splash of vinegar to customize each bowl.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken (whole or parts like thighs or drumsticks) preferably bone-in for flavor
• 1 large onion chopped
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 2 tablespoons olive oil or butter
• 4 cups water or chicken broth enough to cover ingredients
• 2 sprigs fresh thyme or parsley or dried herbs if fresh not available
• 1 lemon lemon for brightening, optional
• to taste salt and pepper for seasoning
• optional noodles or rice for added heartiness

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Slotted spoon
• Meat shredder or fork

Method

 

1. Place the whole chicken or chicken parts into the large pot and cover with water or broth. Bring to a gentle simmer over medium heat, skimming off foam as it rises and filling the air with a savory aroma.
   
2. Reduce the heat to low and let the chicken cook gently for about 1.5 hours until fully cooked and tender, filling your kitchen with a comforting smell.
   
3. Carefully remove the chicken from the pot with a slotted spoon and set aside to cool slightly. Discard bones and skin, then shred the meat into bite-sized pieces using a fork or your hands.
   
4. In a separate pan, heat olive oil or butter over medium heat. Add chopped onions, sliced carrots, and celery, sautéing until the vegetables are soft, fragrant, and slightly caramelized, about 8-10 minutes.
   
5. Add the sautéed vegetables to the broth in the pot, along with the fresh herb sprigs. Let everything simmer together for another 20 minutes to deepen the flavors and soften the vegetables.
6. Taste the broth and season with salt, pepper, and a squeeze of lemon if desired, adjusting to your preference for brightness and saltiness.
7. Return the shredded chicken to the pot and stir well. Warm through for about 5 minutes, allowing the flavors to meld and the chicken to reheat.
8. If desired, add cooked noodles or rice to make the soup more filling. Stir to combine and heat until the grains or pasta are tender.
9. Remove the herb sprigs, and if using, squeeze a little more lemon for brightness. Ladle the soup into bowls, garnishing with additional herbs if you like.
10. Serve hot, enjoying the comforting aroma and hearty, tender ingredients that make this chicken soup a timeless favorite.

Notes

For a clearer broth, skim foam frequently and avoid boiling vigorously. Feel free to customize with greens, spices, or a splash of vinegar for added flavor.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Herbal Chicken Soup with Ginger and Lemongrass

This fragrant chicken soup combines shredded cooked chicken with fresh ginger, lemongrass, and lime for a bright, herbal flavor. The soup is simmered gently to develop a clear, flavorful broth with tender chicken, finished with fresh cilantro and lime for a lively, comforting dish. Its light, inviting appearance makes it perfect for chilly days or quick, nourishing meals.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 inch fresh ginger sliced thin
• 1 stalk lemongrass bruised to release flavor
• 8 cups chicken broth preferably homemade
• 2 cups cooked shredded chicken leftovers or poached
• 1 lime lime juiced, divided
• 1/4 cup cilantro chopped
• to taste salt

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in your 4-quart pot over medium heat. Add diced onion and sauté until translucent and soft, about 5 minutes, until you hear gentle sizzling and see the onions turn clear.
   
2. Add minced garlic, sliced ginger, and bruised lemongrass stalk to the pot. Cook for about 2 minutes, stirring frequently, until fragrant and aromatic, filling your kitchen with a bright, spicy aroma.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat. Let it simmer uncovered for about 20 minutes, allowing the flavors to meld and the broth to develop a clear, fragrant profile.
   
4. Remove and discard the bruised lemongrass stalk. Stir in the shredded cooked chicken, then squeeze in half of the lime juice, stirring gently to combine. Continue simmering for another 10 minutes to warm the chicken through.
   
5. Taste the soup and add a pinch of salt or more lime juice if needed, adjusting to your preference for brightness and seasoning.
   
6. Finish by adding chopped cilantro and squeezing the remaining lime juice over the soup. Give it a gentle stir, and your fragrant, herbal chicken soup is ready to serve hot.
   

Notes

For extra flavor, garnish with additional cilantro or lime slices. Ensure to add lime juice at the end to keep its bright flavor intact.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup features fragrant ginger and lemongrass infused into a clear, savory broth, with shredded cooked chicken adding heartiness. The soup is finished with fresh lime and cilantro, creating a bright and comforting dish with a lively herbal aroma. Its light, brothy texture is perfect for a quick, flavorful meal that feels both soothing and invigorating.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp oil for sautéing
• 1 medium onion diced
• 3 cloves garlic minced
• 1 inch fresh ginger sliced thin
• 1 stalk lemongrass bruised to release aroma
• 8 cups chicken broth preferably homemade
• 2 cups shredded cooked chicken leftovers or poached
• 1 lime lime juiced at the end
• 1/4 cup cilantro chopped, for garnish
• to taste salt

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in a sturdy 4-quart pot over medium heat until shimmering. Add diced onion and sauté until translucent and fragrant, about 5 minutes, with a gentle sizzle and softening appearance.
   
2. Add minced garlic, sliced ginger, and bruised lemongrass stalk to the pot. Cook for about 2 minutes until fragrant, with a slightly sizzling sound and a warm aroma filling the air.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat. Let it simmer steadily for 20 minutes, watching it bubble gently and develop a fragrant, herbal aroma.
   
4. Remove the lemongrass stalk and discard. Add the shredded cooked chicken to the broth and stir gently, rewarming it and allowing the flavors to meld for about 10 minutes. The broth should be steaming, and the chicken heated through.
   
5. Squeeze fresh lime juice into the soup and stir well, then taste and season with salt as needed. The broth should be bright and flavorful, with a balance of herbal and citrus notes.
   
6. Ladle the hot soup into bowls, garnishing each with chopped cilantro for a fresh, herbaceous finishing touch. Serve immediately, with extra lime on the side if desired.

Notes

Ensure the lemongrass is bruised to release maximum flavor. Add lime juice at the end to preserve its brightness. Keep the simmer gentle to keep the chicken tender and the broth clear.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup combines fragrant ginger and zesty lemongrass with tender shredded chicken, creating a bright and comforting bowl. The soup is simmered gently to develop herbal and citrusy flavors, resulting in a clear, aromatic broth with a lively final punch of lime and fresh cilantro. It’s quick to prepare yet feels like a culinary adventure in each spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 inch fresh ginger sliced thin
• 2 stalks lemongrass bruised to release flavor
• 8 cups chicken broth
• 2 cups cooked shredded chicken preferably leftover or poached
• 1 lime lime juiced, plus extra for serving
• 0.5 cup cilantro chopped
• to taste salt

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in a sturdy 4-quart pot over medium heat until it shimmers and begins to smell fragrant.
   
2. Add diced onion and sauté until translucent and soft, about 5 minutes. You should hear gentle sizzling and see the onions turn a light golden color.
   
3. Stir in minced garlic and sliced ginger, cooking until fragrant, about 2 minutes. The mixture will release a warm, spicy aroma and the garlic will turn a bit golden.
   
4. Add the bruised stalks of lemongrass to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, watching for small bubbles; avoid boiling vigorously.
   
5. Let the broth simmer gently for about 20 minutes, allowing the flavors of the ginger, garlic, and lemongrass to infuse thoroughly. You’ll notice the broth darkening slightly and becoming aromatic.
   
6. Remove and discard the lemongrass stalks, then stir in the shredded cooked chicken. Heat through for 5 minutes, so the chicken absorbs some of the broth’s fragrant flavors.
7. Squeeze the juice of one lime into the soup and stir well. Taste the broth and add salt as needed, adjusting for flavor balance.
8. Garnish the soup generously with chopped cilantro right before serving, adding fresh herbal brightness.
9. Serve the soup hot in bowls, with extra lime wedges on the side for an additional zesty punch.

Notes

Ensure lemongrass is bruised to release maximum flavor. Add lime juice at the end to preserve its bright citrus note. Keep the simmer gentle to prevent toughening the chicken and losing clarity in the broth.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup is infused with fresh ginger and lemongrass, creating a fragrant, herbal broth that lifts the senses. Shredded cooked chicken adds heartiness, while lime and cilantro brighten the final dish, which has a clear, comforting appearance. Quick to make, it offers a lively, soothing experience in every bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 tbsp oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 inch fresh ginger sliced
• 1 stalk lemongrass bruised to release aroma
• 8 cups chicken broth
• 2 cups cooked shredded chicken preferably leftovers
• 1 lime juiced, to taste
• 1/4 cup cilantro chopped
• to taste salt

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in your 4-quart pot over medium heat until shimmering.
   
2. Add diced onion and sauté until translucent and fragrant, about 5 minutes, listening for a gentle sizzle and watching for the onions to turn clear.
   
3. Stir in minced garlic, sliced ginger, and bruised lemongrass stalk, cooking until aromatic, about 2 minutes, filling the kitchen with a bright, herbal scent.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer; let it cook for about 20 minutes, allowing the flavors to meld and the broth to develop depth.
   
5. Remove the lemongrass stalk, then add the shredded cooked chicken to the broth, stirring to combine, and cook for another 10 minutes to warm through.
   
6. Finish by squeezing fresh lime juice into the soup and stirring in chopped cilantro, adjusting salt to taste for a balanced, bright flavor.
7. Ladle the hot soup into bowls, garnish with extra cilantro or lime if desired, and serve immediately for a fragrant, comforting meal.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup combines aromatic ginger and fresh lemongrass with tender shredded chicken, resulting in a bright, herbal broth. The soup is simmered gently to develop deep flavor, finished with a splash of lime and fresh cilantro for a lively, comforting dish that’s quick to prepare and visually appealing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil
• 1 cup diced onions
• 3 cloves garlic, minced
• 2 inch fresh ginger, sliced
• 1 stalk lemongrass bruised to release flavor
• 8 cups chicken broth preferably homemade
• 2 cups shredded cooked chicken use leftovers or poach extra chicken
• 1 lime, juiced add at the end for brightness
• 0.25 cup chopped cilantro

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in a 4-quart pot over medium heat, until it shimmers and you hear a gentle sizzle.
   
2. Add diced onions and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. They should become soft and slightly glossy.
   
3. Stir in minced garlic, sliced ginger, and bruised lemongrass. Cook until fragrant, about 2 minutes, filling the kitchen with a bright, spicy aroma.
   
4. Pour in the chicken broth and bring to a gentle simmer. Reduce the heat to low and let it simmer softly for 20 minutes, allowing the flavors to meld and the broth to develop depth.
   
5. Remove the lemongrass stalk and discard, then stir in shredded cooked chicken. Continue to simmer for another 10 minutes, heating the chicken through and blending flavors.
   
6. Taste the soup and squeeze in fresh lime juice, adjusting the acidity to your liking. Stir in chopped cilantro for a burst of herbal freshness.
7. Ladle the hot soup into bowls, ensuring each serving has a good mix of broth, chicken, and herbs. Serve immediately, garnished with additional lime or cilantro if desired.

Notes

Ensure gentle simmering to keep chicken tender and avoid overcooking the herbs to preserve their bright flavor. Bruising the lemongrass releases more aroma, enriching the broth. Add lime juice at the end for maximum brightness.

Chicken soup often feels like a blank slate, but infusing it with fresh ginger and lemongrass adds a bright, herbal note that lifts the whole bowl. It’s a reminder that even the simplest ingredients can surprise you with their potential. I love that this recipe can be thrown together quickly but still feels like a little culinary adventure.

Why I keep coming back to this soup

It’s flexible, quick, and the flavors are unexpectedly lively. The fresh herbs and citrus keep it from feeling heavy, even on the coldest days. It always offers a comforting, yet invigorating, moment in my busy schedule.

Breaking down the key ingredients in this soup

• Chicken broth: The soul of the soup, choose homemade if possible for depth.
• Chicken (cooked shredded): Adds protein and heartiness. Use leftovers or poach extra chicken.
• Lemongrass: Gives a citrusy, fresh aroma, vibrant and slightly grassy.
• Ginger: Spicy warmth that balances the herbal notes.
• Lime: Brightens everything with a zesty punch, essential at the end.
• Cilantro: Herbaceous and fresh, adds a splash of color and flavor.

Tools and equipment that make it easier

• 4-quart pot: Main vessel for simmering all ingredients.
• Sharp knife: Precise chopping of aromatics and chicken.
• Ladle: Serving the soup without fuss.
• Measuring spoons: Ensuring perfect balance of flavors.

Step-by-step for a fragrant, warming chicken soup

Step 1: Start by gathering a sturdy 4-quart pot and a sharp knife. These are your best friends for this soup.

Step 2: Heat a tablespoon of oil over medium heat, about 160°C (320°F). Add diced onions and sauté until translucent, about 5 minutes.

Step 3: Add minced garlic, ginger, and a stalk of lemongrass (bruised to release flavor). Cook until fragrant, about 2 minutes.

Step 4: Pour in 8 cups of chicken broth. Bring to a gentle simmer, about 90°C (194°F), and cook for 20 minutes.

Step 5: Add shredded cooked chicken, a squeeze of lime, and chopped cilantro. Simmer for another 10 minutes.

Step 6: Taste and adjust salt. Serve hot, with extra lime if desired.

Cooking checkpoints and tips to keep in mind

• Onions should be translucent, not browned, to keep the soup light.
• Lemongrass needs to be bruised to release its citrusy aroma.
• Simmer gently—boiling too vigorously can make the chicken tough.
• Taste frequently and adjust salt and lime for balance.

Common mistakes and how to fix them

• Boiling the soup too hard, making the chicken tough.? Use a gentle simmer, not vigorous boiling, to keep chicken tender.
• Forgetting to bruise lemongrass.? Bruise lemongrass firmly to release its bright aroma.
• Under-salting or over-salting at the end.? Taste and adjust seasoning before serving.
• Cooking lime juice, which dulls its brightness.? Add lime juice at the end, not during cooking.

Lemongrass Ginger Chicken Soup

This vibrant chicken soup combines fragrant lemongrass, zesty ginger, and tender shredded chicken in a clear, flavorful broth. The cooking process involves simmering aromatics and broth to develop bright herbal notes, resulting in a light yet satisfying dish with a fresh, inviting appearance. Finished with a squeeze of lime and cilantro, it offers a comforting and invigorating experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp oil
• 1 cup diced onions about 1 small onion
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 stalk lemongrass bruised to release flavor
• 8 cups chicken broth preferably homemade
• 2 cups cooked shredded chicken use leftovers or poach extra chicken
• 1 lime lime, juiced add at the end
• 1/4 cup chopped cilantro for garnish

Equipment

• 4-quart pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Heat a tablespoon of oil in a 4-quart pot over medium heat until shimmering. Add diced onions and sauté until translucent, about 5 minutes, until they start to turn soft and fragrant.
   
2. Add minced garlic, grated ginger, and bruised lemongrass stalk to the pot. Cook for about 2 minutes, until fragrant and the mixture starts to bubble gently.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes to develop the herbal flavors, the broth will slightly deepen in color and aroma.
   
4. Remove the lemongrass stalk and discard it, then stir in the shredded cooked chicken. Warm the chicken through for about 10 minutes, allowing the flavors to meld.
   
5. Taste the soup and squeeze in fresh lime juice to brighten the flavors, then stir in chopped cilantro for a fresh herbaceous finish.
   
6. Ladle the hot soup into bowls and serve immediately, garnished with extra cilantro if desired. The soup should look clear with bright herbs and tender chicken, ready to enjoy.

Notes

Ensure to bruise the lemongrass well to release its citrus aroma. Do not boil the soup vigorously after adding the chicken to keep it tender. Add lime juice at the end to preserve its brightness.