This Chicken Soup with Ginger is the kind of meal that makes you feel better instantly while eating it. Packed with vegetables, ginger and lemon, it’s the perfect immunity boost for the winter.

chicken soup with ginger in a white bowl with a spoon in it

A Note from Teri on Chicken Soup with Ginger

After the holidays or a vacation, I feel like I need a meal that resets my health and gets me back to feeling amazing. This Chicken Soup with Ginger is perfect for a “detox” when you need that reset. It is absolutely delicious and it’s packed with so much goodness that makes you feel incredible. You can basically feel it nourishing your body while you eat it!

I wanted to have some fun with this recipe, so we opted to make these really small meatballs for the perfect bite in the soup. If you want to make them bigger, you certainly can, but I love the bite sized portions.

To take this soup over the top, we made it with Celtic Sea Salt. It brings so much flavor to the dish, and it has a vital mineral blend, no additives, and it’s never bleached. It’s a win-win-win kind of situation. Paired with homemade chicken broth, this is such a healing soup that you are going to make on repeat.

ingredients for chicken meatballs on a sheet tray
ingredients for chicken soup on a sheet tray

Ingredients and Variations

Aromatics:

Chicken Meatballs:

  • Ground chicken breast
  • Green onions
  • Garlic
  • Fresh ginger
  • Celtic Sea Salt
  • Black pepper
  • Egg

Soup:

Instead of carrots and greens beans, you could opt for any vegetables you have on hand or a leafy green instead, such as kale.

If you don’t want to make the meatballs, you could use roast chicken or rotisserie chicken instead.

How to Make Chicken Soup with Ginger

aromatics sauteing in a dutch oven with olive oil
ground chick with spices and herbs on top in a white bowl

Step 1: Prep Aromatics and Meatballs

Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened and translucent. Stir in the garlic, ginger, and green onions, and cook until fragrant. Season lightly with a pinch of salt.

In a medium bowl, combine the ground chicken, green onions, garlic, ginger, salt, and pepper. Gently mix until just combined. Add half the beaten egg and mix gently again—do not overwork the mixture.

teri forming a chicken meatball in her hands
meatballs on a wooden spoon above the chicken soup in a dutch oven

Step 2: Form Meatballs and Make Soup

Using a teaspoon to portion, roll small, round meatballs using about two teaspoons of mixture per meatball. Set meatballs aside while you make the soup.

Pour the chicken broth into the pot with the aromatics and bring to a gentle boil. Carefully add the meatballs to the hot broth, a few at a time. Add the carrots and green beans.
Return soup to a gentle boil and cook until the meatballs are fully cooked and the vegetables are tender.

Ladle the soup into bowls and finish each with a squeeze of fresh lemon juice just before serving.

chicken soup with ginger in a white bowl

Frequently Asked Questions About Chicken Soup with Ginger

What are the benefits of Celtic Sea Salt in this soup?

Celtic Sea Salt has a vital mineral blend, which enhances both the flavor of the soup and the benefits for you when you eat it!

Why is ginger good for you?

Ginger has great anti-inflammatory benefits and it’s rich with antioxidants. It can help give a natural immune boost that tastes delicious and feels great.

Can I use turkey instead of chicken?

Yes! I personally much prefer ground chicken to ground turkey, but if you have turkey on hand, you can use that instead.

Storage and Reheating

Store leftover soup in an airtight container for up to four days. Reheat on the stovetop until warmed through and enjoy.

Try These Other Soup Recipes

If you make this Chicken Soup with Ginger recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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chicken soup with ginger in a white bowl with a spoon in it

Chicken Soup with Ginger

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  • Author: Teri Turner
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Chicken Soup with Ginger is the perfect feel good recipe.

Ingredients

Aromatics

  •   2 tablespoons olive oil
  •   ½ cup onion, finely chopped
  •   1 tablespoon garlic, finely chopped
  •   1 tablespoon fresh ginger, peeled and grated
  •   2 tablespoons green onions, thinly sliced
  •   1 sprinkle of Celtic Sea Salt

Chicken Meatballs

  •   1 pound ground chicken breast
  •   2 tablespoons green onions, minced
  •   1 teaspoon garlic, pressed or grated
  •   2 teaspoons fresh ginger, peeled and grated
  •   1 teaspoon Celtic Sea Salt
  •   ¼ teaspoon black pepper
  •   1 egg, beaten (you will only use half of this)

Soup

  •   6 cups chicken broth
  •   1 cup carrots, thinly sliced into rounds
  •   1 cup green beans, cut into 2-inch pieces
  •   Lemon wedges, for serving

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened and translucent, about 3 minutes.
    Stir in the garlic, ginger, and green onions, and cook for another 3 minutes, until fragrant. Season lightly with a pinch of salt.
  2. Prepare the meatballs: In a medium bowl, combine the ground chicken, green onions, garlic, ginger, salt, and pepper. Gently mix until just combined.
    Add half the beaten egg and mix gently again—do not overwork the mixture.
  3. Form the meatballs: Using a teaspoon to portion, roll small, round meatballs using about two teaspoons of mixture per meatball (you should have about 40). Set meatballs aside while you make the soup.
  4. Build the soup: Pour the chicken broth into the pot with the aromatics and bring to a gentle boil.
  5. Cook the meatballs and vegetables: Carefully add the meatballs to the hot broth, a few at a time. Add the carrots and green beans. Return soup to a gentle boil and cook for about 6 minutes, or until the meatballs are fully cooked and the vegetables are tender.
  6. Serve: Ladle the soup into bowls and finish each with a squeeze of fresh lemon juice just before serving.

Notes

Store leftovers in an airtight container for up to four days. Reheat on the stovetop until warmed through and enjoy.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 309
  • Sugar: 4 g
  • Sodium: 1094.2 mg
  • Fat: 13.5 g
  • Carbohydrates: 12.9 g
  • Protein: 35.5 g
  • Cholesterol: 129.2 mg