Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ginger Scallion Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comforting ginger scallion chicken soup combines tender shredded chicken, fresh shiitake mushrooms, baby bok choy, and scallions simmered in a flavorful broth infused with garlic, ginger, and sesame oil. Ready in just 30 minutes, it's a nourishing, aromatic soup perfect for a quick weeknight meal or when craving something warm and wholesome.

  • Total Time: 30 mins
  • Yield: 3-4 servings

Ingredients

Soup Base

  • 2 tablespoons neutral oil
  • 6 scallions, white and green parts separated
  • 4 ounces shiitake mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons grated or minced fresh ginger
  • 4 cups good-quality chicken stock

Main Ingredients

  • 2 to 3 cups shredded cooked chicken
  • 6 ounces baby bok choy, cut into 1-inch pieces

Seasonings and Garnishes

  • 1 tablespoon soy sauce
  • Pinch of white pepper
  • 1 tablespoon toasted sesame oil
  • Toppings: chili crisp, chopped cilantro, extra scallions, toasted sesame seeds

Instructions

  1. Sauté Aromatics and Mushrooms: Heat 2 tablespoons of neutral oil in a large stockpot over medium-high heat. Add the white parts of the scallions and sliced shiitake mushrooms, sautéing for 5 minutes with occasional stirring until the mushrooms are nicely browned. Then add the minced garlic and grated fresh ginger and sauté for an additional 2 minutes to release their aromas.
  2. Simmer the Soup: Pour in 4 cups of chicken stock, then add the shredded cooked chicken, baby bok choy pieces, soy sauce, a pinch of white pepper, and the green parts of the scallions. Stir everything together and bring the broth to a gentle simmer over medium-high heat. Once simmering, reduce heat to medium-low and continue cooking for 5 minutes until the bok choy softens to your preferred texture.
  3. Season and Finish: Stir in 1 tablespoon of toasted sesame oil thoroughly to deepen the flavor. Taste the soup and adjust seasoning by adding more soy sauce, white pepper, or sesame oil if desired.
  4. Serve: Ladle the hot soup into bowls and garnish with chili crisp, chopped cilantro, extra scallions, and toasted sesame seeds for an extra burst of flavor and texture. Serve immediately and enjoy this wholesome, fragrant soup.

Notes

  • Use shredded cooked chicken from leftovers or rotisserie chicken to save time.
  • Adjust the amount of soy sauce according to your salt preference.
  • Chili crisp adds a spicy, crunchy finish but can be omitted for a milder soup.
  • Fresh ginger and garlic are key to the signature flavor; avoid substitutions if possible.
  • Baby bok choy can be swapped for other leafy greens like spinach or napa cabbage.
  • Author: admin
  • Prep Time: 12 mins
  • Cook Time: 18 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://avascooking.com/ginger-scallion-chicken-soup-recipe/