Lemon Ginger Soup

This soup is my Greco/Asian blend of spicy ginger and soothing broth over baked chicken. It’s so light and versatile but packs huge flavour. For a complete meal, add some chick peas or pasta.




Grated zest of 1 lemon

3 Tbsp. olive oil (45 ml)

1 tsp. grated ginger( 5ml)

2 cloves garlic, chopped

several sprigs each fresh dill and coriander , chopped

4 boneless chicken thighs

sea salt and freshly cracked black pepper

lemon ginger broth:

6 cups chicken stock (1.5 l)

One 1-inch piece of fresh ginger, peeled, sliced into coins and lightly smashed

1 clove garlic, minced

1/2 tsp. dried Greek oregano (2 ml)

1 tbsp. lemon juice (15 ml)

strip lemon peel, no pith

sea salt and freshly cracked black pepper

1/2 small box baby spinach, washed

1 carrot, peeled and cut into julienne

2 green onions, sliced

Handful of fresh chopped  parsley



Preheat oven to 375°.

In a medium bowl toss  the zest, olive oil, ginger, garlic, herbs and chicken with salt and pepper. Arrange chicken in baking dish and bake for 20 minutes, until  internal temperature of 175°. Let the chicken rest for 5 minutes. Slice the chicken, across the grain, into thin slices. Set aside saving juices.

Meanwhile for broth, in a stock pot  combine the stock with the smashed ginger, garlic, oregano, lemon juice and lemon peel and bring to a boil on medium-high heat. Reduce the heat to low, cover and simmer 15 minutes. Strain the broth, season with salt and pepper. Keep hot.

Divide the spinach, carrot, green onion and chicken slices among 4 soup bowls. Ladle the hot broth over the vegetables and chicken and garnish with the fresh parsley .

Makes 4 serving.

Print Friendly and PDF

search recipes