If you're in the mood for something that's bright, warming, and packed with flavor, this Zesty Lemon Ginger Chicken Soup is just what you need. It's a delightful blend of citrusy zing and comforting goodness, perfect for any chilly evening or when you're feeling under the weather.
Chicken thighs are juicy and flavorful, perfect for soups. They become tender and infuse the broth with richness. Chicken broth forms the base, providing a savory depth. Olive oil is used for sautéing, adding a hint of fruitiness. Onion, garlic, and ginger form a trifecta of flavors that are aromatic and slightly spicy. Carrot and celery add sweetness and a bit of crunch. The lemon zest and juice bring a fresh, citrusy brightness. Salt and black pepper are essential for seasoning, while parsley and thyme add herbal notes. Baby spinach contributes color and nutrition, and soy sauce adds umami. Finally, a bay leaf enhances the overall aroma.
This soup pairs wonderfully with a slice of crusty bread or a side of garlic toast. If you're looking for a more substantial meal, serve it over a bowl of cooked rice or quinoa. A sprinkle of grated Parmesan on top can also add a delightful cheesy touch.
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, minced garlic, and grated ginger. Sauté them for about 3 minutes until they release their aromatic fragrance. This forms the flavorful foundation of your soup.
Next, add the chicken thighs into the pot. Cook them until they're nicely browned on all sides, which should take about 5 minutes. This step seals in the juices, keeping the chicken tender.
Pour in the chicken broth and toss in the sliced carrot, diced celery, lemon zest, lemon juice, salt, black pepper, soy sauce, thyme, and the bay leaf. Stir everything together, bring the mixture to a boil, then lower the heat to a simmer. Let it bubble gently for about 30 minutes while the flavors meld together.
After 30 minutes, add the spinach and parsley. Let them cook for about 5 more minutes until the spinach wilts and the parsley infuses its herbal notes into the soup. Before serving, remember to remove the bay leaf—a small but crucial step!
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