Ginger-Scallion Chicken Soup
A light, aromatic soup featuring tender chicken strips, fresh ginger, and scallions simmered in savory broth. This chinese-inspired soups ready in about 25 minutes pairs thinly sliced Ginger, fresh, Chicken broth, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.
Ingredients
- 12 oz, boneless and skinless, cut into thin strips Chicken breast
- 1.5 oz, thinly sliced Ginger, fresh
- 6, white and green parts separated and thinly sliced Scallions
- 4 cups Chicken broth
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 2 cups Cooked rice
Instructions
- Step 1: In a large pot, combine 12 oz chicken strips, 1.5 oz thinly sliced ginger, and 6 sliced scallions (white parts). Add 4 cups chicken broth and bring to a gentle boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through.
- Step 3: Season with 1/2 tsp salt and 1/4 tsp white pepper. Stir in 1 tsp sesame oil and the green parts of the 6 scallions.
- Step 4: Serve hot over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Chicken Soup take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Chicken Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced ginger, fresh from drying out.
Can I substitute ingredients in Ginger-Scallion Chicken Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Chicken Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Scallion Chicken Soup?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
