Herb-Infused Chicken Soup with Lemon and Ginger is your go-to comfort dish with a zesty twist. Perfect for chilly evenings or when you need a little pick-me-up, this soup combines vibrant flavors with hearty goodness.
Chicken thighs are the star of this soup, offering rich flavor and tenderness. Chicken broth forms the base, providing depth and warmth. A large onion, garlic, and ginger root add aromatic layers that build the soup’s savory profile. Carrots and celery bring a sweet crunch and hearty texture. The lemon juice and zest brighten the dish with a refreshing tang, while dried thyme and rosemary infuse earthy, aromatic notes. Finally, fresh parsley adds a pop of color and freshness.
This soup pairs wonderfully with a crusty loaf of sourdough bread for dipping. A simple side salad with mixed greens, feta, and a lemon vinaigrette complements the flavors nicely. For a heartier meal, consider serving it alongside a baked potato or a side of wild rice.
Start by heating your olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion, minced garlic, and minced ginger. Sauté these until they’re fragrant, about 3-4 minutes, stirring occasionally so nothing burns. Next, add your chicken thighs. Let them brown on all sides, turning occasionally. This should take about 5-7 minutes.
Pour in the chicken broth. You’ll want to bring this to a boil. Once bubbling, add the carrots, celery, thyme, and rosemary. Season with salt and pepper to taste. Reduce the heat so the soup is just simmering gently. Let it do its thing for about 30 minutes, allowing all those flavors to meld beautifully.
Remove the chicken thighs from the pot and shred the meat using a couple of forks. Discard the bones, then return the juicy shredded chicken to the pot. Stir in the lemon juice, lemon zest, and fresh parsley. Simmer for an additional 10 minutes. Serve it hot, and sprinkle a bit more parsley on top if you’re feeling fancy.
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