Immune Boosting Chicken Soup

This nourishing Immune Boosting Chicken Soup recipe is a richly flavored ginger chicken soup with carrots, celery, bok choy, onion, garlic, ginger and curry. It is a great nourishing soup for you to enjoy all-year round.

This chicken and ginger soup recipe is loaded with fresh organic vegetables and seasoned with ginger, garlic and a wee bit of curry.  It’s a cozy soup that you’ll want to make time and time again.

A cold wet winter day begs for a big pot of piping hot soup simmering on the stove.  This chicken ginger soup checks all of the boxes for me.  It’s easy to make, richly flavored and nourishing. It’s a soup your whole family will love!

There are times that I will add jasmine rice to this chicken ginger soup, which will slightly thicken the broth a bit and add a nice depth of flavor. You can also add rice to your bowl and then ladle the soup over the rice. This soup, with or without the added rice, is a really tasty soup and a family favorite!

Ginger Chicken Soup Recipe Ingredients

• Chicken. You’ll need about 2 cups of cooked chicken. Unseasoned rotisserie chicken works fine, or use 2 large poached chicken breasts.
• Extra-Virgin Olive Oil We use the olive oil to cook the onion, garlic, celery, carrots, and ginger with.
• Vegetables. We add celery, carrots and bok choy for this soup.
• Aromatics. Onion and garlic add a ton of flavor to this delicious soup!
• Ginger. We add fresh ginger to this soup which gives it a really rich flavor.
• Seasoning. We season this soup with a little curry powder, salt and pepper.
• Broth. We use chicken broth to simmer the ingredients in, which results in a really amazing flavorful soup!
• Garnish. We like to garnish this soup with sliced green onions and chopped cilantro.

Find printable recipe with measurements below.

How to Make Immune Boosting Chicken Soup

This immunity soup comes together in about 30 minutes start-to-finish.

1. Saute Vegetables. Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger  and cook for 6-7 minutes or until the onion is soft and translucent, stirring occasionally. Toss in the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally. Stir in the curry powder.
2. Add Chicken. Pour in the chicken broth and chopped chicken and bok choy.
3. Simmer. Reduce heat to medium-low, cover with a lid, and let the simmer for about 20 minutes.
4. Garnish. Garnish soup with sliced scallions and chopped cilantro, but this is optional.

Storing Leftovers

• Store leftover soup in an airtight container in the refrigerator. If properly stored, it should last up to 5 days.

More Soup Recipes

• Chicken Cabbage Soup
• Roasted Garlic Chicken Soup
• Turmeric Cauliflower Chowder
• Immune Boosting Broccoli Soup
• Nourishing Lemon Chicken Quinoa Soup
• Chicken Tortilla Soup
• Carrot Ginger Soup
• Spring Chicken Vegetable Soup
• Soupe au Pistou
• Italian Chicken Vegetable Soup

Originally published January 15, 2020

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Yield: 4 servings

Immune Boosting Chicken Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This nourishing Immune Boosting Chicken Soup recipe is a richly flavored ginger chicken soup with carrots, celery, bok choy, onion, garlic, ginger and curry. It is a great nourishing soup for you to enjoy all-year round.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 2 celery ribs, sliced
• 1 3-inch piece of fresh ginger, peeled and sliced into slivers
• 2 garlic cloves, minced
• 1-1/2 cups bok choy (about 2 small heads), chopped
• 1-1/2 teaspoon curry powder
• 6 cups chicken stock
• 1 pound cooked rotisserie chicken, chopped or shredded

Instructions

1. Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
2. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
3. Add the curry powder, chicken stock, and chicken and stir to combine.
4. When the soup reaches a simmer, stir in the chopped bok choy.
5. Reduce heat to medium-low, cover with a lid, and let the soup simmer for about 15-20 minutes just until the vegetables are fork tender.
6. Garnish with sliced scallions and chopped cilantro if you like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 149mgSodium: 1017mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 40g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.