Chicken Soup with Ginger, Lemon, and Broccoli
This Chicken Soup with Ginger, Lemon, and Broccoli is a healthy, flavorful comfort meal. Tender shredded chicken simmers in a fragrant broth with fresh ginger, zesty lemon, garlic, turmeric, and tender broccoli, finished with pasta for a hearty, family-friendly soup. Perfect for cozy dinners or meal prep, this soup is light, nourishing, and full of vibrant flavors.
Equipment
- Large stockpot or soup pot
- Wooden spoon or spatula
- Grater (for ginger)
- Chef’s knife
- Cutting board
- Ladle
- Slotted spoon
- Measuring cups and spoons
- Two forks (for shredding chicken)
Ingredients
- 1000 g (2.2 lb) chicken fillets halved
- 3 tbsp butter, divided
- 100 g (3.5 oz) fresh ginger, grated or finely chopped
- 4-6 garlic cloves minced
- 1 bay leaf
- 1 leek large, sliced
- 1.5 l (6 cups) chicken broth
- 1.5 tsp salt adjust if broth is salted
- 2 tsp black pepper
- 1 tbsp turmeric
- 300 g (10 oz) broccoli cut into small florets
- 1.5 dl (2/3 cup) small pasta (macaroni, orzo, or other small pasta)
- 3-4 tbsp fresh lemon juice
- ½ - 1 tsp chili flakes or, 0,5 - 1 long red chili finely chopped
- 2 dl (3/4 cup) chopped fresh parsley
- 6 tbsp Grated Parmesan optional, for serving
Instructions
Sauté aromatics:
- Melt 1 tbsp butter in a large pot over medium heat. Add sliced leek, ginger, and garlic, and sauté until softened. Use a slotted spoon to remove and set aside.
Cook turmeric:
- Melt 1 more tbsp butter. Stir in turmeric and let it bloom for one minute.
Add chicken and broth:
- Pour in chicken broth and bring to a boil. Add the bay leaf, the halved chicken fillets, then reduce to a simmer. Skim any foam from the surface using a slotted spoon. Simmer for 30 minutes until the chicken is cooked through.
Shred chicken:
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
Combine pasta and vegetables:
- Add the sautéed leek-ginger-garlic mixture and pasta. Cook until pasta is almost done. Add broccoli florets and chili, cooking until just tender.
Finish soup:
- Stir in the remaining butter, lemon juice, and black pepper. Adjust salt to taste. Remove the bay leaf.
Serve:
- Ladle soup into bowls and garnish with fresh parsley and grated Parmesan if desired.
Notes
- You can use boneless chicken thigh cutlets instead of fillets for a richer flavor.
- This soup is perfect for using leftover cooked chicken; just add it toward the end of cooking to warm through.
- Adjust the pasta type to your preference; small shapes like orzo, macaroni, or ditalini work best.
- For a spicier kick, increase the chili flakes or add a fresh red chili.
- The soup keeps well in the fridge for 2–3 days.