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This recipe for Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for noodles, rice, quinoa or other grains, or beans- or keep it keto and low-carb! It can also be made in an Instant Pot or Slow cooker! Looking for more? Check out our 40+ Best Chicken Breast Recipes and our 50+ Easy Dinner Ideas! ✨ 

Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for your own creations- use whatever grain or starch you prefer- noodles, rice quinoa, beans- or keep it keto and low-carb! Can also be made in an Instant Pot or Slow cooker! #chickensoup #ketosoup #broth

Hi friends, I wanted to share a recipe we’ve been making for years around here, especially when feeling under the weather with a cold or flu- Feel Better Chicken Soup! I like to make a big batch and keep it in jars in the fridge, or even freeze it for times when I don’t feel like cooking. It makes a lovely gift to someone who is feeling under the weather.  This flavorful soup recipe is lemony and gingery, very soothing for stuffy heads and sore throats. The ultimate in comfort food!  But the best part is once you have the basic soup made, you can take it in all sorts of directions, using what you have on hand. (AND If you are vegan or vegetarian- I highly recommend this Ayurvedic Turmeric Detox Broth instead. )

Sometimes I’ll add leftover pasta or noodles from the pantry, like egg noodles, orzo, rice noodles, linguini or even spaghetti. It’s a great way to use up stray bags of noodles. Other times I’ll add a can of white beans or load up the veggies.  And sometimes I’ll toss in some baby spinach and drizzle it with sesame oil and sprinkle with scallions and call it good. And it is! Sooooooo good! It a great way to make use of leftover Whole Roasted Chicken! Looking for more chicken soup ideas? Make sure to take a peek at our 20 Best Broth-Based Soup Recipes!

We also have our more traditional Chicken Noodle Soup, our Thai chicken Noodle soup and our Mexican Noodle Soup.

Feel Better Chicken Soup | 60-second video

 

How do make chicken soup from scratch?

  • You can make it on the stovetop, in an instant pot pressure cooker or in a slow cooker.
  • Essentially you create a flavorful soup infused with onion, garlic, ginger, veggies, and spices- then simmer the raw chicken breasts or thighs in this broth, until it pulls apart easily.

garlic, onion, lemon, ginger

What are the ingredients for Chicken Soup?

  1. onion
  2. garlic
  3. ginger
  4. celery or carrots (or other veggies)
  5. chicken broth (store-bought or homemade)
  6. chicken breast or chicken thighs
  7. lemon
  8. herbs and seasonings

This flavorful soup starts with sauteing onion, garlic and ginger until tender and fragrant and golden. Sometimes I’ll add celery and carrots, sometimes not.  I like to add a lot of garlic, feel free to cut back if you want.

sautéing the onions

Add the chicken stock (or broth) and whole chicken thighs (or chicken breasts). Bring to a simmer and cover, cooking until the thighs are cooked through, about 20 minutes.

What type of chicken is used for soup? 

  • Chicken breasts, skinless
  • Chicken thighs, skinless
  • Boneless chicken is faster to cook and easiest to handle, but yes, you can use bone-in chicken, just remove the skin for a lighter leaner broth.

If adding rice or quinoa, you could add directly to the pot of simmering broth, only adding about 1/2 cup.

Same with canned beans- just add one can.

I prefer to keep my rice or noodles separate, to prevent the soup from getting cloudy, but do as you like.

Do you cook the chicken before putting it in the soup? 

You don’t need to cook the chicken before putting it in the soup.  Put the raw chicken in the simmering broth and let it cook at a low simmer until it shreds apart easily with two forks.

Place the chicken in the broth raw

Simmer covered for 20 minutes, more or less depending on size.

 

Chicken Soup with rice, lemon and ginger

Use two forks and pull apart the chicken.  Taste and adjust the broth. Squeeze with lemon to taste.

Add chili flakes if you want, a drizzle of sesame oil is nice, some scallions or fresh herbs,  then serve it up!

Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for your own creations- use whatever grain or starch you prefer- noodles, rice quinoa, beans- or keep it keto and low-carb! Can also be made in an Instant Pot or Slow cooker! #chickensoup #ketosoup #broth

 

Variations:

You could ladle it over a mound of egg noodles, or rice noodles, then finish with sesame oil, sesame seeds, scallions and cilantro like you see here.

I added some oyster mushrooms to the broth as well.

Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for your own creations- use whatever grain or starch you prefer- noodles, rice quinoa, beans- or keep it keto and low-carb! Can also be made in an Instant Pot or Slow cooker! #chickensoup #ketosoup #broth

Or you could ladle it over leftover rice, farro or quinoa.

Here I had a batch of our Everyday Quinoa in the fridge and just laded the soup over it- super tasty!

Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for your own creations- use whatever grain or starch you prefer- noodles, rice quinoa, beans- or keep it keto and low-carb! Can also be made in an Instant Pot or Slow cooker! #chickensoup #ketosoup #broth

You could add white beans for extra protein,  and a handful of spinach.

Or if going low-carb- leave all the starch and grains out keep it simple and keto-friendly.

Cauliflower rice would also work well here too!

Feel Better Chicken Soup with Lemon and Ginger will warm you to your bones! Brothy and flavorful, this highly-adaptable recipe is the perfect base for your own creations- use whatever grain or starch you prefer- noodles, rice quinoa, beans- or keep it keto and low-carb! Can also be made in an Instant Pot or Slow cooker! #chickensoup #ketosoup #broth

Whichever direction you choose to take this flavorful soup, I know you will be happy with the base. I’m excited to see where you take this! Please share your variations in the comments below.

Other Chicken soup recipes you may like:

Stay well, friends.

xoxo

Sylvia

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Feel Better Chicken Soup with Lemon and ginger. A delicious low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy!

Feel Better Chicken Soup Recipe

★★★★★ 4.9 from 78 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup, Gluten-free
  • Method: Stove top, instant pot
  • Cuisine: Asian
  • Diet: Gluten Free
Print Recipe

Description

Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy! Add rice, quinoa, noodles or beans! (Inspired by Bon Appetit)

Ingredients

Units Scale
  • 1–2 tablespoons olive oil
  • one large onion, diced (or sub 2 fat shallots, or two leeks)
  • one cup celery, chopped
  • 2 tablespoons fresh ginger, chopped
  • 4–8 garlic cloves, rough chopped (I like 8)
  • 4 cups chicken broth or stock
  • 2 cups water
  • 1 teaspoon salt
  • 2 bay leaves
  • 1/4 teaspoon white pepper (or use regular)
  • 1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts- if very large, cut in half)
  • ——–
  • lemon juice to taste
  • pinch chili flakes
  • scallions, cilantro or Italian parsley
  • a drizzle of toasted sesame oil (optional, tasty)

Optional: Feel free to add 2-3 cups of chopped veggies: celery, carrots, etc. Serve over cooked grain or starch of your choice like… quinoa, rice noodles, soba noodles, pasta, rice, or add 1 can white beans.

Instructions

STOVE TOP INSTRUCTIONS:

  1. Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.
  2. Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15.
  3. Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.
  4. Squeeze with lemon, taste and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.
  5. Ladle it over cooked rice or noodles or just on its own.
  6. Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).

 

Notes

Soup will keep 4 days in the fridge, or freeze.

Feel free to add 1/2 cup rice or quinoa to simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces) but I prefer to cook pasta and rice noodles separate and ladel the soup overtop cooked noodles. Up to you. Feel free to toss in veggies, kale, spinach, etc.

Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instuctions above.

For a slow cooker version, cook as stated above then cover and cook on low for 6-7 hours, or on High for 3 to 4 hours.

Nutrition

  • Serving Size: 1.5 cups with no rice or starch.
  • Calories: 197
  • Sugar: 2.7 g
  • Sodium: 585 mg
  • Fat: 7.1 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 7.7 g
  • Fiber: 1.1 g
  • Protein: 24.8 g
  • Cholesterol: 106.5 mg

Keywords: chicken soup, unique chicken soup, keto chicken soup, lemon ginger chicken soup, best chicken soup recipe, feel better chicken soup

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Comments

  1. This is a great recipe! My go-to when I’m sick (or anyone I love!). To me, this is a perfect chicken soup recipe.

    ★★★★★

    Reply

    2. Could not agree more! I’ve made it for SO many friends who had Covid…and tonight I made it for my hubby who has a nasty head cold! Matzo balls work well in this too!

      Reply

    1. So happy you are enjoying this Andrea! Thanks so much for circling back and leaving a review, very appreciated!

      Reply

  3. This recipe is perfect as is! If you “need” more flavor I would suggest a bay leaf, bit more ginger or a dash of wine (that you could drink with it)!

    Reply

  4. I usually would give all your recipes 5 stars! However, this one turned out a little bland. I did use carrots and celery and used more homemade chicken broth then the recipe called for. It was good especially after I added a little umami liquid that I have. However, I didn’t think the soup had the depth that I wanted. Maybe it’s my homemade chicken broth? Any suggestions when your soup just needs a little oomph?

    ★★★★

    Reply

  5. I love this soup. I like to add carrots and noodles. It’s easy and full of flavor. I made it for a friend who just had surgery yesterday and my adult son stopped by. He had a bowl and said, that was good, I don’t usually like chicken soup!

    ★★★★★

    Reply

  8. This is a wonderful easy recipe. I added medicinal herbs and burdock then Added this to my favorite recipes list. Next time I’ll add more vegetables and cabbage. This time I want it nice and easy and delicious.

    ★★★★★

    Reply

  10. Made this for my sick boyfriend and I added extra ginger. We ended up eating all three servings 🤣 the sesame oil really was the final touch. I had this with sourdough bread and it was amazing. Safe to say he feels a lot better now. Thank you!!

    Reply

      1. LOVE LOVE this soup! It is the basis for my Matzo ball soup that I take to friends with Covid. Made it 5 times in the past 2 weeks…which is not good. However, the kitchen smells AMAZING!

        Reply

        2. Oh boy, you just gave me a great idea! I love matzoh ball soup. Do you make your matzoh from scratch?

          Reply

  11. I made this soup , instead is adding a pasta , I made zucchini noodles and drop it at the end ! It was delicious 💕💕💕also sprinkled cayenne pepper. Scallions cilantro and lemon juice !

    ★★★★★

    Reply

  13. We make this soup all the time, usually adding some bok choy or other Asian greens. We have a lot of basil to use up: do you think it might work? I don’t want ruin it 🙂 Thank you!

    ★★★★★

    Reply

    1. I like mine quite lemony- so probably more than most? Try just a little squeeze, add more to taste. 🙂

      Reply

  16. Made this in the instant pot. Used frozen chicken and the pieces were big so I cooked for 20 minutes. Turned out perfect. Added about 5 medium carrots. Also used honey fermented garlic in place of regular. Hoping this helps the cold I’m feeling coming on!

    ★★★★★

    Reply

  17. My new favorite soup. Ive been making it once a week since I discovered this recipe a month ago. So simple, yet original and flavorful.

    ★★★★★

    Reply

  19. Tonight is my second time making the soup. It’s delicious and satisfying. This time I added a can of rinsed cannellini beans in addition to egg noodles. I also love lots of garlic and lemon! Definitely our new go to chicken soup😊

    ★★★★★

    Reply

  21. This was pretty bland and I was very generous with salt. I improved it by doubling the garlic, ginger,
    And white pepper. I also recommend sautéing the onions, garlic, and ginger first or else it’s pretty bland. If I made this again, I would also just use 6 cups of chicken stock instead of the water.

    ★★★

    Reply

    1. Hummmm, sorry this wasn’t up to par for you. Not sure what happened- it’s ususally pretty flavorful?

      Reply

  22. Love this recipe…best chicken soup we’ve ever had. Used left over roast chicken (shredded) and roasted lemon before adding to the soup….brings out a better lemon flavour. This soup is a regular on our meal plan!!

    ★★★★★

    Reply

  23. Made this twice, it is sooooooo tasty! And easy. Love all the ideas to customize it. It is going to be a regular meal in our house for sure!

    ★★★★★

    Reply

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