Best 10 Ginger Scented Chicken Soup Recipes

CHICKEN GARLIC GINGER HEALING SOUP

Steps:

• Heat olive oil in a large pan.
• Add fresh garlic, fresh ginger, and onion.
• Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
• Add the chicken broth, water, chicken, and carrots.
• Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
• Add spinach and let cook for 5 minutes just before serving.
• Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

SESAME-GINGER CHICKEN NOODLE SOUP

Steps:

• Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
• Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
• Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
• Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
• Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

RESTORATIVE CHICKEN SOUP WITH GINGER

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, ginger, mushrooms, and soy sauce. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. In the last 3 minutes of cooking, stir in in the bok choy.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with cayenne and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

GINGER CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

CHICKEN SOUP WITH CARAMELIZED GINGER

Steps:

• Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
• Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4-6 minutes.
• Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10-12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
• Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
• Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
• Do Ahead
• Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.

GINGER-SCENTED CHICKEN SOUP

Steps:

• Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup.
• Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
• Transfer chicken to a bowl and cool to warm.
• While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes.
• Shred chicken, discarding skin and bones. Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes.
• Stir in chicken, chopped cilantro leaves, and salt to taste.

ASIAN GINGERED CHICKEN SOUP/STEW

Steps:

• Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

GINGER SCENTED ASIAN SOUP

Steps:

• Combine broth, water and slices of fresh ginger over medium heat in a medium saucepan. Bring to slow boil and simmer for 10-15 minutes.
• Remove ginger chunks.
• Add corn (and cayenne if using) and heat to boil.
• Meanwhile combine cornstarch and cold water.
• Add cornstarch mixture to soup and boil for a few minutes until soup has thickened.
• Add ham and heat through - shouldn't take long since its finely diced.
• Remove from heat. Add sesame oil and then SLOWLY add egg white while stirring. Adding the egg white slowly will help create a pretty ribbon effect.

GINGER CHICKEN NOODLE SOUP

Steps:

• Stir together miso, wine, brown sugar, sesame oil, and 1 1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Preheat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.
• Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth, and mushrooms among bowls. Top with chicken, watercress, and scallions; serve, with daikon.