Lemon Ginger Chicken Soup Recipe Has an Unexpected Burst of Flavor by 30Seconds Food
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Soup season is in full swing, and chicken soup reigns during this time of year. "We love leftover roast turkey or chicken at our house. Almost always becomes soup the next day – and many of you know my love for soup!" says Rachel Maser, mom of four and founder/creator of the clean eating blog Clean Food Crush®.
But this is no ordinary chicken soup recipe. This easy lemon ginger chicken soup recipe has an unexpected burst of flavor. Rachel loves this lemon ginger chicken soup recipe because "it’s filling, inexpensive, nutritious and creates several meals for a few days! This recipe for turkey or chicken soup is tangy and fresh tasting."
Here's your shopping list for this flavorful chicken soup recipe: shallots, carrots, celery, garlic, cooked turkey or chicken, jalapeño pepper, ginger (check out the health benefits of ginger), lemons and broth (your choice).
The budget-friendly ingredients come together to create a tangy, flavor-packed, gluten-free soup you can make whenever you need a soothing lunch or dinner this season.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 35 minutes
Total Time: 35 to 45 minutes
Servings: 8
Ingredients
- 3 medium shallots, diced
- 3 medium carrots, sliced
- 4 celery ribs, chopped
- 4 garlic cloves, crushed
- 4 cups leftover turkey or chicken, chopped or shredded
- 1 jalapeño, seeded and sliced
- 2 3-inch pieces ginger, peeled and grated on the microplane or minced
- 2 fresh lemons, zested and juiced
- 8 cups turkey broth, chicken broth or vegetable broth
Garnishes
- 1 small bunch fresh parsley or cilantro
- 4 green onions, sliced
- sliced jalapeño
- lemon slices
Recipe Notes
- We prefer to squeeze our own fresh lemon juice, but you can use bottled in a pinch.
- Serve with warm bread, breadsticks or your favorite crackers, if desired.
- Garnish with fresh parsley or cilantro, jalapeño and green onions, or your own favorite soup toppings.
- Store the soup in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a saucepot.
- This soup freezes well – you may want to have some in reserve for a rainy day!
Here's how to make it:
- Heat the oil in a large soup pot over medium-high heat. Sauté the shallots, carrots, celery and garlic. Cook for for 3 to 4 minutes, stirring frequently.
- Add in all of the remaining ingredients, except for the garnishes. Simmer over medium-low heat, covered, for 20 to 30 minutes stirring occasionally. Taste test and add sea salt and pepper, as desired.
- Serve the soup hot with lemon slices, and garnish with fresh parsley or cilantro, jalapeño and green onions.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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