Ginger Chicken Soup Recipe

It’s January, we’re keeping things healthy, and yes, it’s still absolutely soup season. This ginger chicken soup is cozy, nourishing, and exactly the kind of reset meal that doesn’t feel like a compromise. 🫚🥣🍗

Ingredients:
1 large yellow onion, diced
3 stalks of celery, diced
4 carrots, diced
1.5 tbsp grated ginger
1 tbsp grated turmeric
4 chicken thighs
6 cups chicken stock
1 can unsweetened coconut milk
2 tsp fish sauce
1 tbsp soy sauce
Juice of 1 lime
Green onions
Chili crunch
Kosher salt
Black pepper

Directions:
1. Heat 1 tbsp canola oil over medium heat in a 6 qt. stockpot.
2. Pat chicken thighs dry with a paper towel and season with kosher salt and black pepper.
3. When the oil begins to shimmer add chicken thighs, skin side down.
4. Brown chicken thighs for 8-10 minutes on each side and remove from pot. Let rest on a plate or cutting board skin side up. Once cool, remove skin from chicken thighs.
5. Add onion, celery, and carrot and season with kosher salt. Sauté over medium heat until softened, about 3-5 minutes.
6. Add grated ginger and turmeric, stir to combine, and cook for an additional 2-3 minutes until fragrant.
7. Add chicken thighs back to the pot and add chicken broth.
8. Cover and simmer for 25-30 minutes until chicken is cooked through.
9. Whole soup is simmering, heat pan over medium low heat and add chicken skins. Cook on both sides until crispy, about 10 minutes.
10. Remove chicken thighs and shred the meat using two forks.
11. Add coconut milk to the pot and blend liquid and vegetables with an immersion blender until smooth.
12. Add shredded chicken back to soup and finish with lime juice, fish sauce, and soy sauce. Taste for seasoning and adjust to your preference.
13. Garnish with crispy chicken skin, chili crunch, and green onions.

🍳 Featured Cookware:
Ceramic Nonstick 10-Piece Cookware Set

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