You’ll love this twist! This Ginger Chicken Soup has such fresh flavors.
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Ginger Chicken Soup
When I browse for new recipes, I look for my family’s favorite ingredients because it makes it more likely that they’ll try (and like) the new meal.
This soup recipe from Hands-Off Cooking had some of their favorites, like chicken and potatoes. But it also had a twist–shiitake mushrooms, which they’d never tried before–and lime juice.
This soup is absolutely delicious! I love how all the healthy ingredients blend into such a flavorful broth, and it was deemed a hit by all five of us. It’s been in our meal plan rotation ever since.
This Ginger Chicken Soup recipe is naturally gluten-free. Just be sure that your chicken broth is safe.
A bonus for this recipe is that you dump it all in one pot and let it go. Easy peasy!
We had this on a rainy day, and it really hit the spot. It’s very different from my standard chicken soup, but it’s just as soothing.
- 2 quarts chicken broth
- 1 1/4 pounds boneless, skinless chicken breasts, diced
- 1 pound red potatoes, cut into 1/2-inch chunks
- 2 cups baby carrots, cut into 1/2-inch chunks
- 4 oz fresh shiitake mushrooms, stemmed and sliced
- 1 lime, zested and juiced
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 tsp salt
- 1 tsp pepper
Pour the broth into a large pot. Add the chicken, potatoes, carrots, mushrooms, lime zest and juice, ginger, salt and pepper.
Set the pot over medium-low heat with the lid slightly ajar and simmer for 40 minutes, or until the chicken is cooked through and the potatoes are tender.
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