Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy! Add rice, quinoa, noodl... show more
soup
Simple Chicken Soup Recipe
Feasting At Home (Sylvia Fountaine)
6
servings
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Ladle
Instructions
1
STOVE TOP INSTRUCTIONS:
2
*If using skin-on chicken thighs, please see notes. Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.
3
Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15. Bone-in thighs may take 25-30.
4
Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. When done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.
5
Squeeze with lemon, taste, and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.
6
Ladle it over cooked rice or noodles or just on its own.
7
Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).
Simple Chicken Soup Recipe
Feasting At Home (Sylvia Fountaine)
6
servings
0
minutes
Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy! Add rice, quinoa, noodl... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Ladle
Instructions
1
STOVE TOP INSTRUCTIONS:
2
*If using skin-on chicken thighs, please see notes. Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.
3
Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15. Bone-in thighs may take 25-30.
4
Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. When done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.
5
Squeeze with lemon, taste, and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.
6
Ladle it over cooked rice or noodles or just on its own.
7
Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).
soup
