Spicy Ginger Chicken Soup
When I first set out to create my Spicy Ginger Chicken Soup, I wanted something that would warm me up from the inside out on those chilly winter days. I love the idea of taking a classic comfort dish and giving it a unique twist, which is how this recipe came to be. The spicy kick from the ginger combined with the tender chicken and hearty vegetables makes this soup one of my go-to recipes when I need something both soothing and invigorating. The Spicy Ginger Chicken Soup is perfect for when I’m craving something with a bit of a zing.
Creating the Perfect Balance
As I developed this recipe, I found that the key to a perfect Spicy Ginger Chicken Soup lies in balancing the flavors. The fresh ginger adds a delightful warmth and spiciness, while the lemon juice and white wine bring a bright acidity that cuts through the richness of the chicken. I also love the way the rosemary and thyme infuse the broth with earthy, aromatic notes. It’s a soup that’s comforting yet has layers of flavor that keep you coming back for more. The Spicy Ginger Chicken Soup really stands out as a dish that’s both complex and deeply satisfying.
A Touch of Comfort
Whenever I make this Spicy Ginger Chicken Soup, it brings back memories of cold evenings when all I wanted was a bowl of something comforting and delicious. There’s something about the combination of tender chicken, egg noodles, and hearty vegetables that feels like a warm hug in a bowl. I like to serve it with a slice of crusty bread to soak up all the flavorful broth. It’s a meal that feels like a treat, even though it’s made with simple, wholesome ingredients. This Spicy Ginger Chicken Soup is not just a recipe; it’s a little piece of comfort food heaven.
Making it Your Own
What I love most about this Spicy Ginger Chicken Soup is its versatility. You can easily swap out the chicken thighs for turkey, or use maple syrup instead of honey if you prefer a different sweetness. I often experiment with adding different vegetables like bell peppers or zucchini, depending on what I have on hand. The soup is also a great way to use up any leftover herbs or vegetables in the fridge. No matter how you customize it, the Spicy Ginger Chicken Soup always turns out delicious and full of flavor, making it a staple in my kitchen.
Table of Contents
Chef’s Notes- Spicy Ginger Chicken Soup
- Roasting for Extra Flavor: Roasting the chicken thighs before adding them to the soup will deepen the flavor. You can roast them with a bit of olive oil, salt, and pepper at 400°F (200°C) for about 20 minutes.
- Controlling the Spice: Adjust the amount of ginger based on your spice preference. If you love a stronger kick, increase the amount of freshly grated ginger in the final step.
- Layering Aromatics: Sautéing the onion, garlic, and chicken together helps to build a rich base for the soup. Make sure to cook until the onions are translucent, as this releases their natural sweetness.
- Broth Simmering Time: Letting the broth simmer for a full 45 minutes allows the flavors to meld together beautifully. Don’t rush this step!
- Noodle Texture: To avoid mushy noodles, cook them in the soup until just tender and not overcooked. Alternatively, you can cook the noodles separately and add them to individual bowls when serving.
- Vegetable Variety: Feel free to add or swap vegetables based on what you have on hand. Zucchini, bell peppers, or even a handful of spinach can add more nutrition and color to the dish.
- Storing Leftovers: Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will intensify over time, making it even more delicious!
Spicy Ginger Chicken Soup
4
bowls20
minutes1
hour315
kcal10
minutes1
hour30
minutesElevate your classic chicken noodle soup with a zesty twist of ginger! This Spicy Ginger Chicken Soup is a heartwarming dish perfect for chilly days. Packed with tender chicken, fresh vegetables, and aromatic herbs, this soup is both comforting and invigorating. It’s a must-try for anyone looking to add a bit of spice to their life!
Ingredients
- Chicken and Broth
1 ½ tablespoons extra virgin olive oil
3 large boneless skinless chicken thighs
1 large yellow onion, finely chopped
3 cloves garlic, minced
13 cups low-sodium chicken broth
2 cups dry white wine
¾ cup freshly squeezed lemon juice
1 piece fresh ginger root, peeled and thinly sliced 4-inch
1 tablespoon honey
4 cubes chicken bouillon
3 leaves bay leaves
7 whole black peppercorns
- Vegetables and Herbs
¾ cup thinly sliced carrots
2 stalks celery, diced
1 medium turnip, peeled and diced
2 ½ tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
- Noodles and Seasoning
1 package whole wheat egg noodles 8-ounce
1 large clove garlic, finely minced
1 tablespoon freshly grated ginger root
1 teaspoon sea salt (adjust to taste)
½ cup chopped fresh cilantro
- Alternative Ingredients:
Chicken Thighs: Substitute with turkey breast for a leaner option.
White Wine: Use apple cider vinegar diluted with water as a non-alcoholic alternative.
Honey: Replace with maple syrup for a different sweetness profile.
Turnip: Substitute with parsnip for a similar texture.
Directions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs, chopped onion, and minced garlic; cook until the chicken is browned and the onion becomes translucent, approximately 5 minutes.
- Pour in the chicken broth, white wine, and lemon juice over the sautéed mixture. Stir in the sliced ginger root, honey, bouillon cubes, bay leaves, and black peppercorns. Bring to a simmer and then reduce the heat to medium-low. Let it cook for about 45 minutes.
- Remove and discard the bay leaves and peppercorns. Transfer the chicken to a cutting board and chop it into bite-sized pieces. Add the sliced carrots, diced celery, and turnip to the pot along with the rosemary and thyme. Reduce the heat to low and cook until the vegetables start to soften, about 20 minutes.
- Bring the soup back to a boil. Return the chopped chicken to the pot along with the whole wheat egg noodles, minced garlic, and freshly grated ginger root. Remove from heat and let it sit until the noodles are tender, about 10 minutes. Season with sea salt to taste and garnish with chopped fresh cilantro before serving.
Equipment
- chef’s knife
- cutting board
- Large Pot
- measuring cups and spoons
Nutrition Facts
- Calories: 315kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 68mg
- Sodium: 949mg
- Potassium: 499mg
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 6g
- Protein: 22g
- Vitamin A: 35IU
- Vitamin C: 39mg
- Calcium: 6mg
- Iron: 16mg
FAQs- Spicy Ginger Chicken Soup
Can I use a different type of noodle?
Absolutely! You can substitute the whole wheat egg noodles with regular egg noodles, rice noodles, or even gluten-free pasta.
What can I use instead of white wine?
If you prefer a non-alcoholic version, substitute the white wine with an equal amount of apple cider vinegar diluted with water, or just use more chicken broth.
Can I make this soup in advance?
Yes, you can make the soup a day ahead. The flavors will deepen as it sits. Just store it in the fridge and reheat before serving. Cook the noodles separately to add when serving.
How can I make this soup spicier?
For extra heat, add a few slices of fresh chili or a pinch of red pepper flakes when you sauté the aromatics.
What if I don’t have fresh herbs?
If fresh rosemary and thyme are unavailable, you can use dried herbs instead. Reduce the amount to about 1 ½ teaspoons of each.
