There is something timeless about a pot of homemade chicken soup gently simmering on the stove. Fragrant with fresh ginger, garlic and herbs, this restorative chicken and ginger soup is one of those recipes that nourishes both body and soul.
Inspired by my Food as Medicine philosophy, this comforting soup combines lean chicken with antioxidant-rich vegetables, warming ginger and a deeply flavoursome broth to create a meal that’s both satisfying and naturally nourishing. Whether you’re feeling under the weather, recovering after a busy week or simply craving wholesome comfort food, this recipe delivers goodness in every spoonful.
Unlike heavy cream-based soups, this lighter version allows the natural flavours of the ingredients to shine while providing plenty of protein, vitamins and minerals. It’s also wonderfully versatile—add seasonal vegetables, noodles or brown rice to make it your own.
Best of all, it freezes beautifully, making it the perfect meal prep recipe for busy families throughout autumn and winter.
Why you’ll love this recipe
- Rich in lean protein to support recovery and satiety
- Fresh ginger adds warming flavour and digestive support
- Naturally dairy free
- Perfect for meal prep and freezing
- Family friendly and easy to make
- Ready using everyday ingredients
- A comforting winter soup packed with vegetables
FAQs
Can I freeze chicken and ginger soup?
Yes. This soup freezes exceptionally well for up to three months. Cool completely before transferring to freezer-safe containers.
Is ginger good in chicken soup?
Fresh ginger adds a gentle warmth and aromatic flavour while complementing the savoury chicken broth beautifully. It’s one of my favourite ingredients for creating deeply comforting soups.
Can I make this soup gluten free?
Absolutely. Simply use a gluten-free chicken stock and check any additional ingredients for hidden gluten.
What vegetables work best?
Carrots, celery, leek, zucchini, mushrooms, bok choy, spinach, silverbeet and broccoli all work beautifully depending on the season.
Can I use leftover roast chicken?
Yes. Simply add shredded cooked chicken during the final 10 minutes of cooking to warm through without drying out.
Why is this soup healthy?
The broth keeps you hydrated and is low in calories, and the fibre from the vegetables and pasta, if using, aids digestion and supports heart health. This versatile soup can be tailored to suit your tastes and dietary needs, ensuring every spoonful is like a warming winter hug for your belly and brain!
Add small shaped pasta for a complete meal. For chicken soups use shapes such as orzo (risoni), macaroni, fregola, Small, round pasta often used in soups and salads, ditalini, a small, short tube-shaped pasta, falline, those extra cute, tiny bow-tie shaped pasta.
These shapes are perfect for adding to soups, providing texture and heartiness without overpowering the other ingredients. As a general rule, dice your ingredients to the same size as the pasta you’re using. Save larger pasta shapes for darker soups like minestrone.
PrintSammy’s restorative chicken and ginger soup
- Total Time2 hours
- YieldServes 8–10 1x
Cooler weather calls for hearty soul warming soups. This soup is not just a crowd pleaser, it also packs a nutritional punch.
Ingredients
1 medium-sized whole organic chicken
4 carrots, chopped
4 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, peeled
2–3 tablespoons fresh ginger, peeled if required, finely chopped
3 bay leaves
Water, enough to cover
Salt
Cracked black pepper or Sichuan pepper
1 head of broccoli, chopped
Serving suggestion
Red chilli flakes
Small shaped pasta of your choice – see intro.
Instructions
- Place the whole chicken, halved carrots, celery, and onion in a large stock pot, I use my Le Cruset cast iron oval casserole.
- Cover with filtered water to cover all the ingredients.
- Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer, uncovered, for about 90 minutes or until the chciken meat falls off the bone. Skim off any foam that forms on the surface as needed.
- Remove the chicken from the pot and set it aside until it’s cool enough to handle. Separetae the meat from the bones in large pieces or shred the flesh with a fork and tongs, discarding the skin and saving the bones for chicken stock, if desired.
- Return the soup to the heat, add broccoli and pasta, if using, the heat through until the broccoli is bright green and tender and the pasta is al dente. See pasta note below.
- Season with salt and pepper and any preferred condiments – we love chilli flakes and Sichuan pepper in our kitchen!
Notes
Pasta will continue to absorb the broth as it sits, so this soup is best served immediately. For the best texture, cook the pasta separately and add it just before serving or reheating to keep it perfectly al dente. If freezing, slightly undercook the pasta so it finishes cooking when reheated and doesn’t become mushy.
For the best flavour, use free-range chicken and fresh ginger rather than ground. Stir through leafy greens such as silverbeet or baby spinach during the final few minutes of cooking, or add cooked quinoa or brown rice for a heartier meal. Finish with a squeeze of fresh lemon juice to brighten the broth.
Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Defrost overnight in the refrigerator and gently reheat on the stovetop until piping hot.
- Prep Time: 30 mins
- Cook Time: 90 mins
- Category: Chicken
- Method: Soup
- Cuisine: Australian
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