Lemon Ginger Chicken Soup Recipe
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Lemon Ginger Chicken Soup Recipe

ByLily Carter
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This Lemon Ginger Chicken Soup Recipe is one of those soul-soothing bowls that feels like a warm hug on a chilly day. I discovered it during a particularly cold winter, and ever since, it’s become my go-to whenever I want something light yet deeply comforting with a bright, zesty twist. The mix of lemon and ginger brings such a refreshing lift that makes the soup stand apart from your typical chicken soup.

What I love most is how simple ingredients come together perfectly to create something that’s both nourishing and flavorful. If you’re after a cozy meal that soothes your throat, warms your heart, and even gives your immunity a little boost, this Lemon Ginger Chicken Soup Recipe is absolutely worth trying. Plus, it’s quick enough for a busy weeknight yet fancy enough to impress guests!

Ingredients You’ll Need

All the ingredients in this soup work beautifully together to give it a vibrant, balanced taste—from the aromatic ginger to the creamy orzo pasta. When shopping, opt for fresh ginger and good-quality chicken stock; they really elevate the flavor.

  • Olive oil: Adds a subtle richness without overpowering the fresh flavors.
  • Boneless chicken breasts: Using fresh chicken lets you control texture, but pre-cooked works fine too to save time.
  • Unsalted butter: Gives a silky mouthfeel and helps meld the ingredients together.
  • Carrots: Provide natural sweetness and color; finely chopping them ensures they cook evenly.
  • Celery: Adds a gentle crunch and aromatic base typical in classic soups.
  • Onion: Builds depth of flavor; I like to use a yellow onion for sweetness.
  • Fresh ginger: The star player for that zesty, warming kick—grate or finely mince for the best release.
  • Italian seasoning: Offers a balanced herb profile that complements both chicken and lemon.
  • Turmeric: A subtle earthy note and gorgeous golden color, plus health benefits!
  • Salt and freshly cracked black pepper: To season and lift all the flavors.
  • All-purpose flour: Helps thicken the soup so it’s nicely hearty.
  • Chicken stock or broth: Use a good-quality one for maximum flavor; homemade is even better.
  • Orzo pasta: Tiny, rice-shaped pasta that cooks quickly and adds a lovely texture.
  • Freshly squeezed lemon juice: The finishing touch that brightens the whole soup—add to taste!

Variations

I love experimenting with this Lemon Ginger Chicken Soup Recipe depending on the season or my mood. Feel free to make it your own by swapping ingredients or adding extras—cooking should be fun and fit your tastes!

  • Variation: When I want a bit more texture, I toss in some chopped kale or spinach near the end. It adds color and boosts nutrition without masking the ginger-lemon brightness.
  • Dairy-free: Simply skip the butter and use extra olive oil. The soup still feels rich and satisfying.
  • Spice level: If you’re a fan of heat, add a pinch of crushed red pepper flakes with the Italian seasoning. I sometimes do this when I’m feeling under the weather—it kicks things up just right.
  • Grain-free option: Substitute the orzo with cauliflower rice or omit it entirely for a lighter version.

How to Make Lemon Ginger Chicken Soup Recipe

Step 1: Sauté the aromatics and chicken

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally until they soften—about 5 minutes. Next, toss in the ginger and continue cooking for another minute until fragrant. Add the chicken pieces, seasoning with salt, pepper, Italian seasoning, and turmeric. Brown the chicken lightly, stirring often to keep it from sticking and to build flavor.

Step 2: Make the soup base

Stir in the butter and sprinkle the flour evenly over the mixture, cooking for about 2 minutes. This helps thicken your soup nicely without lumps, so be sure to mix thoroughly. Slowly pour in the chicken stock while stirring to avoid clumps forming. Bring the whole pot to a gentle simmer and let it cook uncovered for about 15 minutes, so the flavors meld together perfectly.

Step 3: Cook the orzo and finish with lemon

Add the orzo pasta to the simmering soup and cook until tender but not mushy—usually about 8 to 10 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed. Finally, remove the pot from heat and stir in freshly squeezed lemon juice. This last step wakes up all those vibrant flavors and adds a wonderful brightness you’ll love.

How to Serve Lemon Ginger Chicken Soup Recipe

A close-up view of a white bowl filled with chicken soup showing shredded light brown chicken pieces mixed with white rice, bright orange carrot slices, and pale green celery chunks submerged in a clear golden broth. On top, there is a thick slice of lemon with vibrant yellow skin, placed near the spoon with an orange handle sinking into the soup. Fresh green herbs including chopped mint and small chive pieces sit on the surface, adding a fresh pop of color. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley or cilantro on top—both provide a fresh, herbaceous note that complements the lemon and ginger beautifully. Sometimes, a few lemon zest strands on each bowl add an extra pop of citrus aroma, which makes it even more inviting.

Side Dishes

To keep things simple, I love pairing this soup with crusty bread or garlic toast to soak up the delicious broth. If you want a fuller meal, a side salad with bright vinaigrette or roasted seasonal veggies works like a charm.

Creative Ways to Present

For special occasions, I sometimes serve the soup in hollowed-out mini pumpkins or sourdough bread bowls. It’s such a fun way to elevate the meal and impress guests, plus it keeps things warm longer at the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. Because the orzo absorbs liquid over time, the soup thickens quite a bit, so I add a splash of chicken stock or water when reheating to get that perfect consistency back.

Freezing

This soup freezes beautifully! I recommend freezing it before adding the orzo pasta, since pasta can get mushy after thawing. When ready to enjoy, thaw overnight in the fridge and cook fresh orzo right before serving.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. A quick tip: add a splash of lemon juice after reheating to refresh the bright flavors that can mellow during storage.

FAQs

  1. Can I use dark meat chicken instead of breasts for this Lemon Ginger Chicken Soup Recipe?

    Absolutely! Dark meat like thighs can make the soup even more flavorful and tender. Just adjust cooking times slightly as dark meat may take a little longer to cook through compared to breasts.

  2. Is this Lemon Ginger Chicken Soup Recipe suitable for meal prep?

    Yes! It stores well in the fridge and can be portioned out for quick lunches or dinners. Just remember to add pasta fresh if possible for the best texture when reheating.

  3. Can I make this soup vegetarian or vegan?

    You can swap chicken broth for vegetable broth and omit the chicken. Adding tofu or chickpeas provides protein, and don’t forget to use oil instead of butter to keep it vegan-friendly.

  4. How much lemon juice should I add?

    I recommend starting with 1 tablespoon and then tasting, adding more if you want that extra bright, tangy kick. Freshly squeezed lemon always tastes best for this soup.

  5. What if I don’t have orzo pasta?

    No worries! You can substitute with any small pasta shapes like acini di pepe, ditalini, or even small elbow macaroni. Just adjust cooking times accordingly.

Final Thoughts

This Lemon Ginger Chicken Soup Recipe is close to my heart because it manages to be both soothing and fresh—a rare combo that hits the spot every single time. Cooking and sharing it feels like a gift, and I really hope you find it just as comforting and uplifting as I do. Give it a try, and don’t be shy about making it your own. Trust me, your kitchen and taste buds will thank you!

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Lemon Ginger Chicken Soup Recipe

Lemon Ginger Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 146 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

This Lemon Ginger Chicken Soup is a comforting and flavorful dish featuring tender chicken, aromatic ginger, and bright lemon juice, simmered with hearty vegetables and orzo pasta in a savory chicken broth. Perfect as a nourishing meal during chilly days or whenever you crave a light yet satisfying soup with a zingy twist.

Ingredients

Scale

Proteins and Fats

  • 2 Tbsp olive oil
  • 1.5 lbs boneless chicken breasts, cut into bite size pieces (or 18 oz. already cooked chicken)
  • 1 Tbsp unsalted butter

Vegetables and Aromatics

  • 3 medium carrots (170g), finely chopped
  • 3 stalks celery (110g), finely chopped
  • 1 medium onion (200g), chopped
  • 1 Tbsp ginger, finely chopped or minced

Spices and Seasonings

  • 1/2 Tbsp Italian seasoning
  • 1 tsp turmeric
  • 1/2 tsp salt, more to taste
  • Freshly cracked black pepper, to taste

Others

  • 2 Tbsp all-purpose flour
  • 48 oz. chicken stock or broth
  • 1 cup orzo pasta (200g) or other short pasta like acini di pepe
  • 1–2 Tbsp freshly squeezed lemon juice, more to taste

Instructions

  1. Prepare the chicken and vegetables: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces and cook until lightly golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  2. Sauté the aromatics: In the same pot, add unsalted butter. Once melted, add chopped onions, carrots, and celery. Cook for about 5-6 minutes until vegetables soften. Add the minced ginger and sauté for another 1-2 minutes until fragrant.
  3. Add spices and flour: Stir in Italian seasoning, turmeric, salt, and pepper. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste while stirring continuously.
  4. Add broth and simmer: Gradually pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to thicken the soup slightly.
  5. Cook the orzo and combine chicken: Add the orzo pasta to the pot and cook for about 8-10 minutes until tender. Return the cooked chicken to the soup and heat through for an additional 2-3 minutes.
  6. Finish with lemon juice and seasoning adjustment: Stir in freshly squeezed lemon juice. Taste the soup and adjust salt, pepper, or lemon according to your preference. Serve hot and enjoy the bright, comforting flavors.

Notes

  • You can substitute orzo pasta with other small pasta shapes like acini di pepe or or small shells.
  • For a gluten-free option, use gluten-free flour and gluten-free pasta.
  • If you prefer a thicker soup, let it simmer a little longer to reduce the broth or add more flour as a slurry.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Adjust the amount of ginger and lemon to suit your taste for a milder or stronger flavor.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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