Ginger Infused Chicken Soup

Soup is a guilty treat for my husband. Whenever he indulges in a week of rich food, he opts for a dinner of soup one of the days. To keep the soup as light as possible, I make it as a pure broth infused with a lot of ginger and herbs. The amount of vegetables which go in can easily make it a rich broth but the addition of lean chicken makes it a hearty meal. Served with garlic bread (or ciabatta), this soup will help cleanse the pallet for more days of delicious recipes.


  • Chicken – 1/2 breast cut into cubes
  • Carrots – 1 large sliced
  • Potatoes – 1 large sliced
  • Celery – 1 stalk sliced
  • Tomatoes – 1 large cut into wedges
  • Garlic paste – 1 teaspoon
  • Ginger – 2 inch piece julienned
  • Coriander – small bunch chopped
  • Chicken broth – 1l
  • Wrustashire sauce – 1 teaspoon
  • Black pepper corns – 1 teaspoon
  • Salt and lemon juice to taste


  1. Add chicken, carrots, potatoes, celery, garlic, ginger, black pepper corns, wrustashire sauce and chicken broth into a large saucepan.
  2. Bring to a boil on medium heat and cook until the chicken is done.
  3. Add tomatoes and simmer for another 8-10 minutes.
  4. Remove from heat. Adjust salt, pepper and lemon juice to taste.
  5. Serve hot garnished with the chopped coriander and garlic bread (or ciabatta).

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