This soup is incredibly flavorful, easy to prepare, and naturally light and healthy. The combination of ginger and scallions adds a fragrant, slightly spicy depth that complements the chicken beautifully. It’s a great meal-prep option, gluten-free, and easily adjustable for different tastes or diets. Plus, it uses simple, fresh ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred)
Fresh ginger (sliced or julienned)
Scallions (sliced, white and green parts separated)
Garlic (optional)
Chicken broth or water
Soy sauce (optional, for extra umami)
Salt and pepper
Sesame oil (for finishing)
Optional additions:
Rice or noodles
Bok choy or spinach
Mushrooms
Chili oil or fresh chili for heat
Direction
In a large pot, add the chicken, sliced ginger, garlic (if using), and the white parts of the scallions.
Pour in chicken broth or water to cover the ingredients.
Bring to a boil over high heat, then reduce to a gentle simmer.
Skim off any foam or impurities that rise to the top during the first few minutes.
Simmer uncovered for 30–40 minutes, or until the chicken is cooked through and tender.
Remove the chicken, shred the meat, and discard bones and skin. Return the shredded chicken to the pot.
Stir in the green scallion tops, season with salt, pepper, and a splash of soy sauce if desired.
Drizzle with a bit of sesame oil before serving. Add optional veggies or cooked rice/noodles if using.
Servings and timing
This recipe serves 4 people and takes about 50 minutes total — 10 minutes to prep and 40 minutes to cook.
Variations
Spicy Version: Add fresh sliced chilies or chili oil for extra heat.
Noodle Soup: Serve over rice noodles, egg noodles, or ramen for a heartier bowl.
Vegetable Boost: Add bok choy, spinach, or thin-sliced carrots for more nutrition.
Lemongrass Twist: Add a stalk of bruised lemongrass to infuse the broth with citrusy aroma.
Coconut Ginger Soup: Stir in a splash of coconut milk at the end for a creamier version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or microwave in short intervals until hot. You can also freeze the soup (without noodles or rice) for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What kind of chicken works best?
Bone-in, skin-on thighs or drumsticks give the best flavor, but boneless chicken can also be used for convenience.
Can I make this soup in advance?
Yes, it stores and reheats very well, making it great for meal prep.
Is this soup gluten-free?
Yes, just be sure to use gluten-free soy sauce or omit it.
Can I make this soup in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and serve.
Do I need to peel the ginger?
You can peel it if you like, but it’s not necessary if it’s thinly sliced and the soup is strained.
Can I add rice or noodles?
Yes. Add cooked rice or noodles just before serving to keep them from getting soggy.
What does sesame oil add?
It adds a nutty, rich aroma that enhances the soup’s overall flavor—just a small drizzle is enough.
Can I freeze this soup?
Yes, it freezes well without rice or noodles. Freeze in portions for up to 2 months.
Is this good for colds or flu?
Yes, the ginger and warm broth make it soothing and supportive when you’re feeling under the weather.
Can I use leftover chicken?
Yes, just simmer the broth without chicken first, then add shredded cooked chicken at the end.
Conclusion
Ginger scallion chicken soup is a beautifully simple dish that delivers deep flavor and comfort with every spoonful. Light, fragrant, and easy to customize, it’s the kind of meal that warms both the body and soul. Whether you’re making it for wellness or just because, this nourishing soup is sure to become a go-to favorite.
Ginger scallion chicken soup is a nourishing, aromatic broth-based dish featuring tender chicken, fresh ginger, and scallions. Light yet flavorful, it’s perfect for cold days or when you need a comforting, healthful meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:Serves 4
Category:Soup
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
1.5–2 lbs bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred)
2–3 inches fresh ginger, sliced or julienned
6 scallions, sliced (white and green parts separated)
2 garlic cloves, smashed (optional)
6 cups chicken broth or water
1 tbsp soy sauce (optional)
Salt and pepper, to taste
1 tsp sesame oil (for finishing)
Optional additions:
1 cup cooked rice or noodles
1–2 cups baby spinach or bok choy
1/2 cup sliced mushrooms
Chili oil or fresh chilies (for heat)
Instructions
In a large pot, combine chicken, sliced ginger, garlic (if using), and the white parts of the scallions.
Pour in chicken broth or water to fully cover the ingredients.
Bring to a boil over high heat, then reduce to a gentle simmer.
Skim off foam or impurities during the first few minutes of simmering.
Simmer uncovered for 30–40 minutes, or until chicken is tender and cooked through.
Remove chicken, discard bones and skin, shred the meat, and return it to the pot.
Stir in green scallion tops, soy sauce (if using), salt, and pepper to taste.
Drizzle with sesame oil and stir in any optional veggies or pre-cooked rice/noodles just before serving.
Notes
Bone-in chicken adds more flavor to the broth, but boneless works too.Add vegetables like bok choy, mushrooms, or spinach for extra nutrition.A splash of coconut milk adds creaminess for a richer variation.To keep rice or noodles from getting soggy, store separately and add when reheating.Ginger doesn’t need to be peeled if thinly sliced or strained before serving
