Chicken and Ginger Soup

Everyone needs a recipe for a comforting chicken soup and this chicken and ginger soup is exactly that. It's creamy from the potato and packed with goodness from the ginger, garlic and onions.

Course Soup

Cuisine International

Prep Time 15

Cook Time 20

Servings

Calories 192kcal

Author Corina Blum

Equipment

Ingredients

1 tablespoon cooking oil Olive oil or vegetable oil
2 onions finely diced
3 garlic cloves crushed
20 g root ginger finely diced or grated
2 sticks of celery finely diced
1 potato peeled and cubed
100 g cauliflower cut into florets
500 ml chicken bone broth I used the Freja brand. Use stock if you don't have bone broth
500 ml water or extra bone broth
1 chicken breast

Instructions

Heat the oil in a large saucepan. Add the onion, ginger and garlic and cook gently for 5 minutes until softened.
Add the rest of the ingredients. Bring up to the boil then lower to a simmer. Put the lid on and let it simmer gently for 20 minutes.
Remove the chicken and shred it using two forks.
Use a stick blender if you have one and blend the soup till smooth.
Return the chicken to the soup and serve. I like to top it with croutons or serve it with toast or bread.

Notes

Nutritional information is approximate and a guideline only.

Nutrition