Ginger Chicken Soup

Ginger Chicken Soup
Photo by Scott Phillips


  • 10 to 12 oz. boneless, skinless chicken thighs, trimmed of excess fat (about 3 medium)
  • ¼ cup packed fresh cilantro
  • 2 cups low-salt chicken broth
  • 2 Tbs. thinly sliced scallion (green tops only)
  • 1 Tbs. soy sauce
  • ¼ tsp. Asian chile paste, like sambal oelek or Sriracha
  • Kosher salt
  • + 5 more ingredients
    • 1 Tbs. mild vegetable oil, like canola or safflower oil
    • 1 1-inch piece fresh ginger
    • 1 cup packed baby spinach (about 2 oz.)
    • 2 tsp. fresh lemon juice
    • 2 medium cloves garlic, unpeeled

Peel the ginger and slice it into four 1/4-inch coins. Using the flat side of a chef’s knife or a meat pounder, smash the coins. Smash the garlic and remove the skin. In a medium saucepan, com­bine the ginger, garlic, chicken, broth, soy sauce, lemon juice, chile paste, and 1 cup water. Bring to ...

View full recipe at Fine Cooking


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