A comforting soup that has the perfect balance of broth, white meat chicken, herbs, lemon, and veggies. The golden broth has a refreshing pop of fresh ginger. This is the balanced chicken soup is ideal to enjoy any season for a low-fat dinner idea. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
Soups are one of our family’s favorite meals because the possibilities of enhancing flavors and creating new varieties are almost endless. Fresh lemon and ginger are no strangers to my daily tea, smoothies, and water so I thought it would be ideal to incorporate them into my traditional chicken soup base. I hope you enjoy this hearty soup that has just the right kick from the ginger and twang from the fresh lemon.
I have been a Butcherbox customer for the past 5 years. It is a staple in our home because it allows us to eat the best cuts of meats that are delivered right top our door. This chicken soup features Butcherbox White Meat Chicken which is grass-fed and pasture-raised. Their chicken is typically raised without antibiotics or hormones, and comes in a variety of cuts, such as whole chickens, boneless skinless white meat cutlet, thighs, wings, and ground chicken. If you’re interested in learning more about ButcherBox chicken, head to their site to learn about their sourcing practices, pricing, or shipping options.
FAQs for Ginger Lemon Chicken Soup
- How long does this soup take to make? It should take about 30-40 minutes to prepare and cook the soup.
- Can I make this soup ahead of time? Yes, this soup freezes well! Let it cool completely before storing it in airtight containers. Thaw overnight in the refrigerator before reheating.
- Can I omit the butter? Yes, you can omit the butter if you’re trying to keep the soup lighter. Use a little extra olive oil for sautéing the vegetables.
- What can I serve with this soup? This soup is hearty enough to be a meal on its own, but you can also serve it with crusty bread, rice, or a simple salad.
Ingredients:
- Can I use chicken thighs instead of white meat cutlets? Absolutely! Thighs tend to be more flavorful and hold up better to simmering. You may need to adjust the cooking time slightly, as thighs can take a few minutes longer to cook through. They will also increase the fat content if they are not skinless.
- I don’t have fresh ginger. Can I use dried ginger? Yes, you can use 1 teaspoon of dried ginger instead of 1 tablespoon of fresh ginger. However, the flavor will be less intense.
- Can I use chicken broth cubes instead of broth? If you don’t have broth on hand, you can use chicken broth cubes. Just dissolve 4 cubes in 64 ounces of hot water. You can also use a product like Better than Bouillon.
- I don’t have fresh thyme. Can I use another herb? You can substitute thyme for rosemary, parsley, or oregano.
- Can I add other vegetables to the soup? Yes! Feel free to add other vegetables like bell peppers, zucchini, or green beans. Just adjust the cooking time as needed.
Flavor:
- I like my soup spicier. Can I add more ginger or chili flakes? Absolutely! Start with a little extra ginger or chili flakes and taste the soup before adding more. You can always add more but you can’t take it away! My kids hate spicy things so I tend to let the ginger be the spice in my soup.
- I don’t like lemon. Can I leave it out? While the lemon juice adds a lovely brightness to the soup, you can certainly leave it out if you prefer. The soup will still be delicious.
Storing Ginger Chicken Soup
This ginger lemon chicken soup can be stored in a few different ways, depending on how long you’d like to keep it:
Refrigerator:
- Up to 4 days: Cool the soup completely, then transfer it to an airtight container. Leftovers will keep fresh in the refrigerator for up to 4 days.
Freezer:
- Up to 3 months: For longer storage, you can freeze the soup. Let it cool completely, then portion it out into individual containers or freezer bags. Label and date the containers before freezing. The soup will keep for up to 3 months in the freezer.
Tips for storing:
- When freezing, it’s best to use airtight containers or freezer bags to prevent freezer burn.
- To thaw frozen soup, let it defrost overnight in the refrigerator. You can also thaw it in the microwave on the defrost setting but be careful not to overheat it.
Reheating:
- To reheat leftover soup, you can do so in a saucepan on the stovetop over medium heat, or in the microwave on medium power.
- If the soup seems too thick after reheating, stir in a little additional broth or water to thin it out.
- Taste the soup after reheating and adjust seasonings as needed.
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Ginger Lemon Chicken Soup
Equipment
- large Dutch oven
- cutting board & knife
- Stovetop
Ingredients
- 2 tablespoons butter *can use ghee too
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 medium Butcherbox Chicken cutlets sliced, about ½ pound of white meat chicken in total.
- ½ teaspoon Italian seasoning
- 64 ounces Low sodium chicken broth
- 3 stalks celery thinly sliced
- 5 small carrots peeled and coined
- 2 whole bay leaves
- 6 sprigs fresh thyme 2 for simmering and 4 for garnish (optional)
- sea salt *to taste
- freshly ground black pepper *to taste
- ¼ cup freshly squeezed lemon juice *for serving
Instructions
- Add the chicken (season with salt and pepper) and cook until browned on all sides, about 5 minutes.
- Stir in the chicken broth, Italian seasoning, celery, carrots, bay leaves, and thyme (2 springs).
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
- Remove bay leaves and any thyme sprigs if you didnt pull the leaves off.
- Stir in the lemon juice. Season with salt and pepper to taste.
- Garnish with additional thyme, if desired.
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