Name: Ginger Scallion Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon neutral oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons fresh ginger, finely grated; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt to taste; Black pepper to taste; 1 cup sliced scallions; 1 tablespoon fresh lemon juice

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I love how this Ginger Scallion Chicken Soup feels light yet deeply comforting at the same time. The fresh ginger adds warmth, the scallions bring a vibrant finish, and the tender shredded chicken makes it satisfying without feeling heavy. I find it perfect for chilly evenings or whenever I want a soothing, restorative bowl.

Ginger Scallion Chicken Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon neutral oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 tablespoons fresh ginger, finely grated

6 cups chicken broth

2 cups cooked shredded chicken

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt to taste

Black pepper to taste

1 cup sliced scallions

1 tablespoon fresh lemon juice

Directions

I start by heating the neutral oil in a large pot over medium heat. I add the diced onion and cook it for about 4–5 minutes until it becomes soft and translucent.

Next, I stir in the minced garlic and freshly grated ginger. I cook this mixture for about 1 minute, just until fragrant, making sure not to let the garlic brown.

I pour in the chicken broth and bring it to a gentle boil. Then I reduce the heat and let it simmer for 10 minutes so the flavors can develop beautifully.

After that, I add the shredded chicken, soy sauce, and sesame oil. I let everything simmer for another 5 minutes until the chicken is heated through.

I season the soup with salt and black pepper to taste. I stir in most of the sliced scallions, keeping a small handful aside for garnish. Then I add the fresh lemon juice and adjust the seasoning if needed.

Finally, I ladle the soup into bowls and sprinkle the remaining scallions on top before serving it hot.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 220 kcal per serving

Variations

I sometimes add sliced mushrooms or baby spinach for extra vegetables and texture. When I want a heartier version, I stir in cooked rice or rice noodles to make it more filling. If I am craving a bit of spice, I add a dash of chili oil or a pinch of red pepper flakes. I also like swapping the shredded chicken for shredded turkey when I have leftovers.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I gently warm it on the stovetop over medium-low heat until hot. If the soup thickens slightly, I add a splash of broth or water to loosen it. I can also freeze it for up to 2 months, though I prefer adding fresh scallions after reheating for the best flavor.

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken to save time. I simply shred it and add it directly to the simmering broth.

Can I make this soup vegetarian?

I replace the chicken broth with vegetable broth and use tofu or extra vegetables instead of chicken. The ginger and scallions still provide plenty of flavor.

Is this soup spicy?

I find that the ginger adds warmth rather than strong heat. If I want it spicy, I add chili oil or red pepper flakes.

Can I prepare this soup ahead of time?

I make it ahead and store it in the refrigerator. The flavors actually deepen after a day, making it even more delicious.

What can I serve with this soup?

I like serving it with steamed rice, crusty bread, or a simple side salad for a complete and balanced meal.

Conclusion

I enjoy how this Ginger Scallion Chicken Soup delivers comfort in such a clean and simple way. The fresh aromatics, tender chicken, and bright finish make it a recipe I return to again and again. Whenever I need something soothing, quick, and nourishing, this is the bowl I choose to make.

📖 Recipe:

Ginger Scallion Chicken Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This Ginger Scallion Chicken Soup is light yet deeply comforting, featuring fresh ginger warmth, vibrant scallions, and tender shredded chicken in a nourishing broth. It is perfect for chilly evenings or whenever you need a soothing, restorative bowl.

Instructions

Heat the neutral oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant, being careful not to brown the garlic.
Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to develop flavor.
Add the shredded chicken, soy sauce, and sesame oil. Simmer for another 5 minutes until the chicken is heated through.
Season with salt and black pepper to taste. Stir in most of the sliced scallions, reserving some for garnish. Add the fresh lemon juice and adjust seasoning if needed.
Ladle into bowls, garnish with remaining scallions, and serve hot.

Notes

Add sliced mushrooms or baby spinach for extra vegetables and texture.

For a heartier soup, stir in cooked rice or rice noodles before serving.

Add chili oil or red pepper flakes for a spicier version.

Substitute shredded turkey for chicken if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop, adding extra broth if needed.

Use gluten-free soy sauce to keep the recipe gluten free.