This chicken soup with ginger instantly comforts and revitalizes. Loaded with fresh ginger, vegetables, and bright lemon, it’s an ideal immunity-boosting meal for cold weather or anytime you need a nourishing reset.
A Note from Teri on Chicken Soup with Ginger
After the holidays or a long trip I like a meal that helps me feel restored. This ginger chicken soup is designed to do just that — it’s light, flavorful, and full of ingredients that feel cleansing and nourishing. We made small chicken meatballs to create perfect little bites in the soup, but you can form larger meatballs or swap in shredded roast chicken if you prefer.
The recipe shines when made with a high-quality salt and a good chicken broth. Paired together, they create a healing, deeply satisfying soup you’ll want to make again and again.
Ingredients and Variations
Aromatics
- Olive oil
- Onion
- Garlic
- Fresh ginger
- Green onions
- Sea salt
Chicken Meatballs
- Ground chicken breast
- Green onions
- Garlic
- Fresh ginger
- Salt
- Black pepper
- Egg (use half)
Soup
- Chicken broth
- Carrots
- Green beans
- Lemon wedges, for serving
Feel free to swap the carrots and green beans for any vegetables you have on hand, or stir in a handful of leafy greens like kale at the end. If you don’t want to make meatballs, shredded roast or rotisserie chicken works well.
How to Make Chicken Soup with Ginger
Step 1: Prep Aromatics and Meatballs
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in garlic, grated ginger, and sliced green onions; cook another 2–3 minutes until fragrant. Season lightly with a pinch of salt.
In a medium bowl, combine ground chicken, minced green onions, garlic, grated ginger, salt, and pepper. Mix gently until just combined. Add half of the beaten egg and fold it in without overworking the mixture.
Step 2: Form Meatballs and Make Soup
Use a teaspoon to portion the mixture and roll small meatballs (about two teaspoons each). Place them on a plate while you bring the soup together.
Pour the chicken broth into the pot with the aromatics and bring to a gentle boil. Carefully add the meatballs to the simmering broth, a few at a time so they don’t break. Add the carrots and green beans. Return to a gentle boil and cook about 6 minutes, or until meatballs are cooked through and vegetables are tender.
Ladle into bowls and finish each serving with a squeeze of fresh lemon juice for brightness.
Frequently Asked Questions About Chicken Soup with Ginger
What does quality sea salt add to the soup? A mineral-rich sea salt enhances flavor and contributes trace minerals that deepen the soup’s taste.
Why is ginger a good addition? Ginger provides anti-inflammatory benefits and antioxidants, plus a warming, soothing flavor that supports immunity.
Can I use turkey instead of chicken? Yes. Ground turkey can be used, though ground chicken offers a slightly lighter texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop until warmed through. If the soup thickens in the fridge, add a splash of broth or water while reheating.
Try These Other Soup Recipes
- Feel Good Chicken and Rice Soup
- Spicy Chicken Soup
- Rotisserie Chicken Soup
- Green Minestrone Soup with Meatballs and Pistachio
If you make this chicken soup with ginger, leave a review and share how you enjoyed it. This recipe is simple to adapt—swap vegetables, use leftover chicken, or adjust the ginger to taste for a soup that hits the spot every time.
Chicken Soup with Ginger
Description
This chicken soup with ginger is a feel-good, nourishing recipe that’s light, bright, and comforting.
Ingredients
Aromatics
- 2 tablespoons olive oil
- ½ cup onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons green onions, thinly sliced
- Salt, to taste
Chicken Meatballs
- 1 pound ground chicken breast
- 2 tablespoons green onions, minced
- 1 teaspoon garlic, pressed or grated
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten (use half)
Soup
- 6 cups chicken broth
- 1 cup carrots, thinly sliced
- 1 cup green beans, cut into 2-inch pieces
- Lemon wedges, for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook about 3 minutes until translucent. Stir in garlic, ginger, and green onions and cook another 2–3 minutes. Season with a pinch of salt.
- Prepare the meatballs: In a bowl, combine ground chicken, green onions, garlic, ginger, salt, and pepper. Mix gently and add half the beaten egg, folding in lightly.
- Form the meatballs: Use a teaspoon to portion and roll small meatballs (about two teaspoons each). You should have around 40 small meatballs. Set aside.
- Build the soup: Pour the chicken broth into the pot with the aromatics and bring to a gentle boil.
- Cook meatballs and vegetables: Carefully add the meatballs to the simmering broth, a few at a time. Add carrots and green beans. Return to a gentle boil and cook about 6 minutes, until meatballs are cooked through and vegetables are tender.
- Serve: Ladle into bowls and finish with a squeeze of fresh lemon juice just before serving.
Notes
Store leftovers in an airtight container for up to four days. Reheat on the stovetop until warmed through, adding a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 309
- Sugar: 4 g
- Sodium: 1094.2 mg
- Fat: 13.5 g
- Carbohydrates: 12.9 g
- Protein: 35.5 g
- Cholesterol: 129.2 mg