Ginger Chicken Soup With Vegetables Recipes

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CHICKEN SOUP WITH CARAMELIZED GINGER



Chicken Soup with Caramelized Ginger image

A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Chicken     Winter     Ginger     Butterscotch/Caramel     Cilantro     Green Onion/Scallion     Healthy     Dinner     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1/2 bunch cilantro, divided
2 Tbsp. sugar
1 (6") piece ginger, peeled, thinly sliced into rounds
3 garlic cloves, thinly sliced
4 scallions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise
1 1/2 lb. skinless, boneless chicken thighs
1 Fresno chile, halved, seeds removed
Kosher salt
2 Tbsp. soy sauce
Freshly ground black pepper

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.

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

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.

GINGERED CHICKEN SOUP WITH SOBA AND VEGETABLES



Gingered Chicken Soup with Soba and Vegetables image

There's something for everyone in this light but warming soup: Edamame, cooked with the noodles, provides protein, while tomatoes, cukes and watercress add color and freshness. Chili garlic sauce added to each bowl brings on the heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 cups chicken broth
2 teaspoons grated ginger
6 scallions, 4 roughly chopped, 2 thinly sliced on the bias
1 cup small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved lengthwise and thinly sliced into half-moons
1 1/2 cups frozen edamame
One 9.5-ounce package buckwheat soba noodles
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup chili garlic sauce, for serving

Steps:

  • Put the broth, ginger, roughly chopped scallions and 2 cups water in a medium saucepan and bring to a boil over high heat. Cover the pan, lower the heat so the soup just simmers and cook for 20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Put the sliced scallions, watercress, tomatoes, avocados and cucumbers in separate small bowls and set aside.
  • Stir the edamame into the boiling water and cook for 1 minute. Add the soba noodles to the pot with the edamame and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Drain the noodles and edamame in a colander; shake to remove as much water as possible. Divide among 4 soup bowls.
  • Remove the broth from the heat and stir in the sherry and soy sauce. Ladle the hot broth over the noodles. Serve with the sliced scallions, watercress, tomatoes, avocadoes, cucumbers and chili garlic sauce for topping.

GINGER CHICKEN SOUP WITH VEGETABLES



Ginger Chicken Soup With Vegetables image

Make and share this Ginger Chicken Soup With Vegetables recipe from Food.com.

Provided by Pinay0618

Categories     Clear Soup

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 small red onion, thinly sliced
2 medium parsnips, peeled and chopped (1 1/2 cups)
1 medium turnip, peeled and chopped (1 1/2 cups)
2 medium carrots, peeled and chopped (1 1/2 cups)
2 celery ribs, thinly sliced (2 cups)
2 (32 ounce) boxes low sodium chicken broth (8 cups)
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
1/3 cup frozen peas, thawed
3 scallions, trimmed and sliced

Steps:

  • In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute.

Nutrition Facts : Calories 152.3, Fat 9.1, SaturatedFat 2.1, Cholesterol 21.3, Sodium 233.5, Carbohydrate 8.2, Fiber 1.5, Sugar 2.6, Protein 10.8

CHICKEN AND VEGETABLE STEW WITH GINGER



Chicken and Vegetable Stew With Ginger image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pint brussels sprouts
1 chicken, about 3 pounds, cut into 10 serving pieces
16 baby carrots, trimmed and scraped
1 cup white turnips, cut into 1/2-inch cubes
1 cup parsnips, cut into 1/2-inch cubes
1 cup chopped leeks, white part only
12 small white onions, peeled
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon freshly grated ginger
1 teaspoon turmeric
2 whole cloves
2 cups fresh or canned chicken broth or water
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
  • Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams

COLD-BUSTING GINGER CHICKEN NOODLE SOUP



Cold-Busting Ginger Chicken Noodle Soup image

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

Provided by Coulter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 22

1 ½ tablespoons olive oil
3 large chicken breasts
1 large onion, diced
3 cloves garlic, crushed
13 cups water
2 cups white wine
¾ cup fresh lemon juice
1 (4 inch) piece fresh ginger, peeled and thinly sliced
7 whole black peppercorns
4 cubes chicken bouillon
3 bay leaves
1 tablespoon white sugar
¾ cup peeled and sliced carrots
2 stalks celery, diced
1 kohlrabi bulb, peeled and diced
2 ½ tablespoons fresh rosemary
2 tablespoons fresh thyme
1 (8 ounce) package egg noodles
1 large clove garlic, minced
1 tablespoon grated ginger
1 teaspoon salt, or to taste
½ cup chopped fresh parsley

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.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g

CHICKEN VEGETABLE SOUP WITH GINGER



Chicken Vegetable Soup with Ginger image

Categories     Soup/Stew     Blender     Chicken     Ginger     Poultry     Vegetable     Low Fat     Wheat/Gluten-Free     Broccoli     Corn     Carrot     Summer     Healthy     Bon Appétit

Yield 6 Main-Course Servings

Number Of Ingredients 11

6 cups canned low-salt chicken broth
1 large russet, potato, peeled, cut into 1-inch pieces
1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
1 large onion, coarsely chopped
2 large carrots, peeled, cubed
2 cups broccoli florets (from about 1 large stalk)
1 large celery stalk with leaves, chopped
1 tablespoon chopped peeled fresh ginger
1 10-ounce package frozen corn kernels
2 cups diced cooked chicken
1/3 cup chopped fresh parsley

Steps:

  • Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
  • Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low-heat before serving.)
  • Ladle soup into bowls, sprinkle with chopped parsley and serve.

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