Ginger Scallion Chicken Soup

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This 30-minute ginger scallion chicken soup is packed with fresh veggies, protein, and simmered in a richly-flavored broth.

For anyone else craving a light and refreshing chicken soup to balance out the winter marathon of comfort foods, allow me to introduce you to a new favorite — ginger scallion chicken soup. ♡

This recipe takes everything I love about traditional Chinese ginger scallion sauce and transforms it into a simple, brothy, veggie-packed chicken soup. It’s loaded up with vibrant baby bok choy, shiitake mushrooms and scallions, all of which cook quickly and add the most lovely mix of rich and fresh flavors to the soup. I recommend adding in some shredded rotisserie chicken for protein (or tofu, shrimp, whatever you prefer). Then we’ll cook everything together in chicken broth with ginger, garlic, soy sauce, white pepper and toasted sesame oil until the soup is simmering. And finally, top each bowl with a swirl of chili crisp and a sprinkling of fresh cilantro, plus an extra handful of scallions for good measure.

This ginger scallion soup comes together easily in 30 minutes (or less, if you’re multitasking and moving quickly!). It’s bursting with fresh, savory, cozy flavors. And it’s full of protein to leave you feeling energized, without weighing you down.

I’ve made this recipe multiple times over the past few weeks and can’t stop craving. So who knows, I’ll probably make another batch tonight — join me?

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