Ginger Garlic Chicken Soup

Recipe by thesal28_wpCourse: SoupsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Since March 2020, this soup has been in HEAVY rotation in my house. It’s a kicked up version of my very popular One Pot Homemade Chicken Soup, and contains lots of immune boosting ingredients that also boost flavor. This soup gets another hit of flavor from a dash of toasted sesame oil at the end (my favorite brand is La Tourangelle). Optional, but recommended, a few sliced chilis to give the soup an extra bit of nose clearing goodness, which is always welcome when battling a case of the sniffles.

Ingredients

1 1/2 lbs. boneless, skinless chicken (breast or thigh will do)
1 bunch green onions, white part only, sliced (slice and reserve one green onion top for garnish)
3 tbsp minced garlic
3 tbsp minced ginger
1 1/2 cups carrot, julienned
1 1/2 cups celery, thinly sliced
4 oz. shiitake mushrooms, stems removed, sliced
4 cups napa cabbage, sliced thinly
6 cups chicken broth
6 cups water
3 tbsp grapeseed oil (or other neutral oil)
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds, for garnish (optional)
1 serrano chili, sliced, for garnish (optional)
Kosher salt
black pepper

Directions

Heat 1 1/2 tbsp grapeseed oil in a large stockpot over medium high heat. Sprinkle the chicken generously with Kosher salt and pepper and add chicken to pot. Once chicken is browned, flip over and brown the other sides. Remove chicken from pot (but keep nearby).
Add remainder of grapeseed oil to now empty pot and reduce heat to medium. Add onion, garlic, and ginger to pot. Stir to combine and cook for about 1 minute. Add celery, carrots, and mushrooms to pot. Add a pinch of Kosher salt and stir to combine. Cook for 1-2 minutes, stirring occasionally. Add water to pot and bring to a boil. Reduce to a simmer, cover pot, and cook for about 25 minutes.
Remove chicken from pot and allow to cool. While chicken is cooling, add stock to soup and bring back to a boil. Reduce soup to a simmer again. Once chicken is cool enough to handle, cut it into 1/2 inch pieces. Add chicken back to soup.
Taste soup and season with Kosher salt and pepper. Simmer soup for another 10-15 minutes to allow the flavors to meld. Right before serving, add cabbage to soup. Garnish soup with a drizzle of toasted sesame oil, sliced green onion, sesame seeds, and chilis, if using.