Chicken soup with ginger and soup vegetables

Chicken soup with ginger and soup vegetables: a warming soup with chicken, onion, stock and parsley – uncomplicated, hearty and easy enough for every day.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 280 kcal per serving
• Protein: 35 g
• Fat: 9 g
• Carbs: 12 g

Ingredients

• 500 g chicken breast
• 1 bunch of soup vegetables (carrot, leek and celeriac)
• 1 onion
• 2 pieces of fresh ginger (about 2 cm each)
• 1.5 l chicken stock
• 1 tbsp olive oil
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · ladle

1. Pat the chicken breast dry and cut it into small pieces. Trim and chop the soup vegetables, halve the onion and slice the ginger thinly.
2. Heat the olive oil in a large pan and briefly brown the chicken all over until it takes on a little colour. Then take it out.
3. Toast the onion cut side down in the pan. Add the ginger and soup vegetables and fry briefly.
4. Pour in the chicken stock and simmer gently until the vegetables are soft. Then return the chicken to the soup and let it cook through.
5. Remove the onion and season the soup to taste with salt and pepper. Finely chop the parsley.
6. Serve hot, sprinkled with fresh parsley.

Good to know

This soup is unfussy but reliable. It's warming and especially welcome on long days.

Swaps

Chicken breast → skinless chicken thighs (a little juicier) | Parsley → chives (milder, also contain vitamin K) | Olive oil → ghee (heat-stable and aromatic; not dairy-free) | Ginger → fresh turmeric (contains curcuminoids)

Allergens

Contains celery (soup vegetables, and often the stock too). Good for children if you go easy on the ginger; in pregnancy fine as long as the chicken is fully cooked through.

Dairy-free recipes