Spicy Lemon-Ginger Chicken Soup
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Number one on our list of comfort foods? Chicken soup. And Aran Goyoaga’s version wins bonus points for both flavor and ease.
“As soon as temperatures begin to drop,” the author of Cannelle et Vanille told us in our test kitchen, “I turn to this chicken soup. The broth is very flavorful and slightly spicy, but the lemon and greens brighten it.”
We love it for its simplicity, but it’s also totally customizable. “You can add turmeric root if you are looking for a super-deep color and anti-inflammatory properties,” she said. “I usually make the broth the day before and assemble the soup before eating—the flavors deepen as the broth sits. You can also add some rice or pasta for a richer version.”
Let’s not get ahead of ourselves, shall we? (Or maybe we should…)
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
Ceramics courtesy of Henry Street Studio; flatware courtesy of Rigby Home.
Ingredients
One 4-pound whole chicken, innards removed
1 large yellow onion, peeled and chopped into large pieces
2 medium carrots, chopped into large pieces
2 celery stalks, chopped into large pieces
1 large head garlic, cut crosswise
½ to 1 jalapeño, cut lengthwise, plus more for garnish
Two 3-inch pieces ginger, peeled and chopped
1 large bunch fresh parsley, plus more for garnish
1 tablespoon coriander seeds
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
6 ounces fresh spinach or other tender greens
2 lemons, thinly sliced
Directions
1. Combine the chicken, onion, carrot, celery, garlic, jalapeño, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan. Add enough cold water to cover. Cover the pot and bring the liquid to a boil over high heat, then reduce the heat to low and simmer, skimming any impurities that might rise to the top of the liquid with a metal spoon. Cover and simmer until the chicken is tender and falls apart, 55 minutes to an hour. (Alternatively, you can cook the chicken and broth in a pressure cooker for 40 minutes.)
2. Transfer the chicken to a large plate and collect any broth that might drip down. Using a fine-mesh strainer, strain the stock into a clean saucepan and keep warm over low heat. Taste the stock and add salt if you feel it needs it. Shred the chicken using a fork. If you have more meat than you would like to serve, this is great to freeze for another use.
3. Divide the spinach, shredded chicken, jalapeño and lemon slices among serving bowls and top with the hot broth.
215 calories
7g fat
15g carbs
23g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.