👩🍳 Instructions
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1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
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2
Stir in minced garlic and grated ginger. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
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3
Pour in the chicken broth and add the bay leaf. Bring the liquid to a gentle simmer.
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4
Carefully add the boneless, skinless chicken breasts to the pot. Ensure they are mostly submerged in the broth.
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5
Poach the chicken for 15-20 minutes, or until cooked through (internal temperature 165°F/74°C).
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6
Remove chicken from the pot and place on a cutting board. Discard the bay leaf from the broth.
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7
Using two forks, shred the cooked chicken into bite-sized pieces.
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8
Return the shredded chicken to the pot. Stir in the fresh chopped cilantro and fresh lemon juice.
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9
Taste the soup and season generously with salt and freshly ground black pepper as needed. Serve hot.
💡 Notes
For a heartier soup, add 1/2 cup of small pasta (like orzo) during the last 10 minutes of cooking or cooked rice at the end. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. If freezing, consider adding fresh cilantro upon reheating for best flavor and texture.
🥗 Nutrition (per serving)
Calories
300 kcal
Protein
28g
Total Fat
10g
Saturated Fat
3g
Carbs
25g
Fiber
4g
Sugar
6g
Sodium
400mg
Cholesterol
70mg
