Ingredients
diced (or sub 2 fat shallots, or two leeks)
chopped
chopped
rough chopped (I like 8)
(or use black pepper)
( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
to taste
pinch
a drizzle (optional, tasty)
Simple Chicken Soup Recipe
Feasting At Home (Sylvia Fountaine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 25 min | 35 min | 2 |
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, noodles or beans! (Inspired by Bon Appetit)
soup
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Recommended Equipment
Spoon
Knife
Dutch oven
Stove
Cutting board
Pot
Ladle
Forks
Instructions
STOVE TOP INSTRUCTIONS:
*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.
1 - 2 tablespoon Olive Oil 1 large Onion diced (or sub 2 fat shallots, or two leeks)1 cup Celery chopped2 tablespoon Fresh Ginger chopped4 - 8 Garlic Cloves rough chopped (I like 8)
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 cup Chicken Broth Or Stock 2 cup Water 1 teaspoon Salt 2 Bay Leaves 0.25 teaspoon White Pepper (or use black pepper)1.5 lb Chicken Thighs, Boneless, Skinless ( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
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.
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.
2 cup Water 1 teaspoon Salt Lemon Juice to taste
Ladle it over cooked rice or noodles or just on its own.
Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).
Chili Flakes pinchScallions, Cilantro Or Italian Parsley Toasted Sesame Oil a drizzle (optional, tasty)
Simple Chicken Soup Recipe
Feasting At Home (Sylvia Fountaine)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 25 min | 35 min | 2 |
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, noodles or beans! (Inspired by Bon Appetit)
soup
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Spoon
Knife
Dutch oven
Stove
Cutting board
Pot
Ladle
Forks
Ingredients
diced (or sub 2 fat shallots, or two leeks)
chopped
chopped
rough chopped (I like 8)
(or use black pepper)
( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
to taste
pinch
a drizzle (optional, tasty)
Instructions
STOVE TOP INSTRUCTIONS:
*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.
1 - 2 tablespoon Olive Oil 1 large Onion diced (or sub 2 fat shallots, or two leeks)1 cup Celery chopped2 tablespoon Fresh Ginger chopped4 - 8 Garlic Cloves rough chopped (I like 8)
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 cup Chicken Broth Or Stock 2 cup Water 1 teaspoon Salt 2 Bay Leaves 0.25 teaspoon White Pepper (or use black pepper)1.5 lb Chicken Thighs, Boneless, Skinless ( or use breasts-if very large, cut in half) or bone-in chicken thighs, please see notes )
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.
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.
2 cup Water 1 teaspoon Salt Lemon Juice to taste
Ladle it over cooked rice or noodles or just on its own.
Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).
Chili Flakes pinchScallions, Cilantro Or Italian Parsley Toasted Sesame Oil a drizzle (optional, tasty)