Ginger-Infused Chicken Bone Broth Soup

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Warming broth with tender chicken and fresh ginger for soothing comfort. This Asian-inspired soup recipe (anti-inflammatory), ready in about 40 minutes, pairs chicken thighs, bone broth, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Asian cuisine 350 cal/serving

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Ingredients

12 oz chicken thighs
4 cups bone broth
1 inch ginger
2 medium carrots
2 cups kale
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Place 12 oz bone-in chicken thighs in a pot with 4 cups bone broth. Thinly slice 1 inch fresh ginger and add to pot with 2 medium diced carrots.
Step 2: Bring to a gentle simmer over medium heat, then reduce heat to low. Cover and cook for 25 minutes until chicken is tender and flavors meld.
Step 3: Remove chicken, shred meat from bones, and return to pot. Add 2 cups chopped kale, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook uncovered for 5 minutes until kale wilts and broth is fragrant.