Immune Boosting Ginger Chicken Soup – Only 260 calories!

When the weather turns chilly or you feel a cold coming on, there's nothing quite like a bowl of homemade ginger chicken soup. This immune-boosting recipe is packed with fresh ginger, garlic, and turmeric, all simmered in a rich, clear broth with tender chicken and vegetables. And the best part? Each generous serving is just 260 calories!

I absolutely love making this soup on a Sunday afternoon. The aroma of ginger and garlic fills the whole house, and it makes me feel ready for the week ahead. Every recipe is made to be light, approachable, and to inspire joy in the little things.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 8 cups low-sodium chicken broth
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 lb boneless skinless chicken breast
• 1 cup mushrooms, sliced
• Salt and freshly ground black pepper to taste
• Fresh parsley or green onions for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
3. Pour in the chicken broth, sliced carrots, and celery. Bring the liquid to a boil.
4. Add the chicken breast to the pot. Reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the chicken is cooked through and tender.
5. Carefully remove the chicken breast from the pot using tongs. Transfer it to a cutting board and shred it with two forks. Return the shredded chicken to the soup.
6. Add the sliced mushrooms to the pot and cook for another 5 minutes. Season generously with salt and pepper.
7. Ladle the hot soup into bowls. Garnish with fresh parsley or sliced green onions and serve immediately.

Pro Tip: For an extra immune boost, add a squeeze of fresh lemon juice and a pinch of cayenne pepper just before serving. This soup stores beautifully in the fridge for up to 4 days and freezes perfectly for up to 3 months.