Real Recipes From Real Home Cooks ®

soup essentials: chicken soup with ginger

Recipe by
Andy Anderson !
Wichita, KS

This recipe is dedicated to Tanya Tandoc, owner of Tanya’s Soup Kitchen here in Wichita. Sadly, Tanya lost her life on June 5th, 2015 to a heartless assailant; she was only 45 years old. Her spirit lives on in her restaurant, and in the love that she put into all of her wonderful recipes. Tanya, this one is for you. So, you ready… Let’s get into the kitchen.

yield 6 - 8
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For soup essentials: chicken soup with ginger

  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 4 lg
    chicken breasts, boneless, skinless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 Tbsp
    olive oil, extra virgin
  • 2 md
    onions, sliced paper thin
  • 4 oz
    shiitake mushrooms, thinly sliced
  • 1/4 tsp
    red pepper flakes
  • 4 clove
    garlic, minced
  • 1 stalk
    lemon grass, sliced thin
  • 1 Tbsp
    fresh ginger, minced
  • 1/4 c
    jasmine rice
  • 8 c
    chicken stock, not broth
  • 14 oz
    (1 can) coconut milk
  • 1/4 c
    fish sauce
  • 1 lg
    lime, the zest and the juice
  • 1 Tbsp
    sugar, granulated variety
  • 2 Tbsp
    fresh basil, chopped
  • 3 Tbsp
    fresh cilantro, chopped
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make soup essentials: chicken soup with ginger

  • 1
  • 2
  • 3
    Gather your Ingredients (mise en place)
  • 4
    Add the butter and oil to a heavy-bottom pot over medium heat.
  • 5
    Remove any excess fat, and then sprinkle the chicken breasts with salt and pepper.
  • 6
    When the foaming subsides, give the pot a swirl, and add the chicken breasts.
  • 7
    Flip the breasts every three minutes, until they are cooked and the juices run clear, about 15 minutes.
  • 8
    When the chicken has cooled, shred or dice, and then reserve.
  • 9
  • 10
    Gather your Ingredients (mise en place).
  • 11
    Add the tablespoon of olive oil to the pot you sautéed the chicken breasts.
  • 12
    Chef’s Note: Just look at those yummy fonds developing on the bottom of that pot.
  • 13
    Give the pot a swirl and then add the onions, and mushrooms.
  • 14
    Sauté until the onions soften, and the mushrooms begin to release their moisture, about 4 – 6 minutes.
  • 15
    Chef’s Tip: As the veggies are releasing their moisture, use a wooden spoon to scrap up the fonds and incorporate them into the veggies.
  • 16
    Add the remainder of the STAGE TWO ingredients, and sauté for an addition 1 – 2 minutes.
  • 17
    Chef's Tip: Ginger has anti-inflammatory properties and can also calm an upset stomach. I love the heat it adds to this chicken soup recipe.
  • 18
  • 19
    Gather your Ingredients (mise en place).
  • 20
    Add the chicken stock, coconut milk, and fish sauce.
  • 21
    Bring up to a simmer, and allow the ingredients to cook for 10 – 12 minutes.
  • 22
    Chef’s Note: Stir occasionally while the soup is simmering.
  • 23
  • 24
    Gather your ingredients (mise en place).
  • 25
    Add the lime juice, zest, and sugar, and then stir to combine.
  • 26
    Stir in the basil, and cilantro.
  • 27
    Add the reserved chicken back into the pot.
  • 28
    Chef’s Note: Season with salt and pepper, to taste. And if it’s cold, maybe a pinch or two of cayenne.
  • 29
    Allow the soup to simmer for an additional 10 – 12 minutes.
  • 30
  • 31
    Serve in nice big bowls, with some crackers, or nice crusty bread. Enjoy.
  • 32
    Keep the faith, and keep cooking.