Ginger Garlic 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.

TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)

Steps:

• Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

SPICY GREEN GARLIC CHICKEN SOUP

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

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.

CHICKEN AND GINGER SOUP

Steps:

• Preheat oven to 350°F. Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste. Heat oil in large ovenproof pot over medium-low heat. Add paste; sauté until beginning to color, about 7 minutes. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes. Remove soup from oven and let stand, covered, 10 minutes.
• Transfer chicken pieces to plate. Remove skin and bones. Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off fat, if desired, and rewarm soup over low heat before continuing.
• Ladle soup and some chicken into 8 bowls. Garnish with strips of fresh ginger, green onions, and chile rings.

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.

GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY

Steps:

• In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
• In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
• Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
• Serve warm.
• Enjoy!

VIETNAMESE GINGER CHICKEN SOUP

Steps:

• Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
• Leave one piece ginger whole, chop the other when cool.
• Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
• Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
• Remove chicken and shred into bite-sized pieces.
• Continue simmering broth for about 20 minutes.
• In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
• Drain and set aside.
• Strain broth, discard solids, and return to a boil.
• Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
• To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
• Serve with cilantro, mint, and lime on the side.

CHICKEN-AND-RICE SOUP WITH GINGER

Steps:

• In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
• Shred chicken and return to pot. Stir in spinach and season with salt and pepper.