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Ginger Chicken Soup with Vegetables

Posted at Foodie Friday and Food on Friday

It's been a couple of weeks of sickness in our house, first the husband, then Mikey and then me. Thankfully we're all over it now, many thanks to a few different things.

We've been eating our own body weight in citrus fruit, mostly clementines.

We've also been making tea with freshly squeezed orange juice, hot water, ground ginger and honey. Use juice from one orange, a teaspoon of honey, half a teaspoon of ground ginger and about a cup of boiled water. Stir it altogether and drink it while it's hot but be careful not to burn yourself. So good for a sore throat and blocked sinuses. I think oranges, ginger and honey are all superfoods.

But it was this soup that really made my day. There's nothing like chicken soup when you're feeling ill and with the added benefit of the ginger it really helps to make you feel so much better and tastes great. It was even better because I got to use all of the beautiful new kitchen knives that my husband bought me for christmas, I'm not sure that anyone has ever had more fun playing with knives as I did making this, haha.

Ginger Chicken Soup with Vegetables
Modified from Real Simple, Feb. 2004

Serves 6

  • 2 tablespoons olive oil
  • 1 5-inch piece fresh ginger, minced (3 tablespoons)
  • 3 garlic cloves, minced
  • 1 small red onion, thinly sliced
  • 1 medium turnip, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, thinly sliced
  • 8 cups chicken stock (you can also used canned stock or broth)
  • 1/2 teaspoon kosher salt
  • 1/2 rotisserie chicken or roast chicken, meat shredded (about 2 cups)
  • 1/3 cup frozen peas, thawed
  • 3 scallions, trimmed and sliced
Before we start, the recipe called for a rotisserie chicken, however the day before I made this I cooked a roast chicken for dinner. I saved the leftover meat and used the carcass to make my own stock, so I didn't need to go out and buy any stock. I personally think this is the best way to do it because it minimizes any waste, but you can buy stock and use a rotisserie chicken if you don't feel like cooking a roast.
  1. In a large saucepan heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the turnip, carrots, celery, stock, and salt and bring to a boil.
  2. Simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
  3. Add the chicken, cover, and cook for 5 minutes.
  4. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute. 
Eat with fresh crusty bread, enjoy. Mikey had some in his own little bowl.

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I am a 24 year old British stay at home mother to a two year old boy. Married to a U.S. soldier and currently living in Germany.

I have seen the Vatican from the very top of St Peter's Basilica, the mud in the World War I trenches outside Ypres. I have walked through Montmartre side streets bustling with people in the evening, gotten lost in the streets of Greenwich Village NYC, run through cornfields on the Welsh border and sat outside with a cup of tea watching fireflies in the fields of the outer Chicago suburbs.

I have held the hands of others through addiction, fear, suicide, despair and come out the other side. I have left everything behind to begin anew.
I have fought mental illness and walked through snow in the mountains of the lake district, England. I have explored the morgue in the bowels of an abandoned hospital on a summer evening, climbed to the top of scaffolding on the outside of a five floor warehouse to look at the city lights of Nottingham at night and I have watched the sun setting on the Texas horizon.

I have held my son's tiny hand through the plastic window on an isolette in the NICU ward. Walked, speaking only in whispers, through the catacombs beneath the ground on the outskirts of Rome and seen the fireworks over Heidelberg castle.