Chicken and Vegetable Soup with Ginger
A comforting and clear chicken soup brimming with tender chicken pieces, vibrant vegetables, and a warming hint of ginger.
10 min
Prep
30 min
Cook
4
Serves
290
Calories
Macros · per serving
30g protein
12g carbs
12g fat
Ingredients
For 4 servings
- 400 g chicken breast
- 2 carrot
- 3 celery stalk
- 1 onion
- 3 clove garlic
- 1 tbsp fresh ginger
- 1.5 L chicken broth
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 2 tbsp fresh parsley
Instructions
- 1
Dice the chicken breast into bite-sized pieces, ensuring to wash hands and surfaces after handling raw poultry.
- 2
Peel and slice the carrots; chop the celery and onion finely. Mince the garlic and grate the ginger.
- 3
In a large pot, heat olive oil over medium heat and add the chicken pieces, cooking until no longer pink, about 5 minutes.
- 4
Add the onion, garlic, and ginger to the pot, sautéing for another 2 minutes until fragrant.
- 5
Stir in the carrots and celery, cooking for 3 minutes until they start to soften.
- 6
Pour in the chicken broth and bring to a boil.
- 7
Once boiling, reduce the heat to a simmer, cover, and let the soup cook for 15 minutes or until the vegetables are tender.
- 8
Season the soup with salt and black pepper to taste.
- 9
Serve hot, garnished with chopped fresh parsley.
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