Ginger Lemon Chicken Soup

A white bowl of ginger chicken noodle soup with lemon and thyme.

5 from 1 vote

This comforting soup is bursting with fresh flavor and perfect for a cozy winter day. The combination of ginger, lemon, and thyme with juicy chicken and tender vegetables creates a truly unique and satisfying dish.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: chicken, ginger, soup

Servings: people

Calories: 214cal

Author: Amy Desrosiers

Cost: $15

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

Heat butter in a large Dutch oven or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more, until fragrant.
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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition