Ginger Garlic Chicken Soup

November 9, 2016

I crave this when I’m feeling unwell, and it always makes me feel better! So next time you feel a cold or a snuffle coming on, try a pot of this (if you’re really lucky someone else might make it for you).
The quantities are variable and it doesn’t really matter if you have more or less or anything – it always works. The following are approximate amounts – feel free to modify to your own preferences:

  • Prep: 5 mins
  • Cook: 10 mins


1Bring the chicken stock to the boil, and add the ginger, garlic and sliced chicken, stirring thoroughly for a minute or two to stop the meat slices clumping together.

2Bring back to the boil and simmer for about 5 minutes. Add the sliced mushrooms and simmer for about 5 minutes more.

3Add the sliced bok choy and simmer until the meat and mushrooms are tender and cooked through (Maybe another 5 minutes).

4 Add soy sauce to taste – start with a tablespoon or so and see how it tastes. The amount you need will be determined by how salty your chicken stock is, so take it cautiously to avoid ruining your soup at the last moment!

5Serve and feel better.

6Any that is left over will refrigerate well and can be easily reheated the next day – the bok choy will lose its colour a bit but the flavour is still delicious.


1 1/2 liters Chicken stock (or 2 gluten-free chicken stock cubes dissolved in 1.5 litres of hot water

400 g chicken breast or thigh fillets, cut into thin strips. This is easiest to do if the meat is still partly frozen, but as long as you cut the meat into small bits, you can approach it any way you want.

6 large cloves of garlic, peeled and finely chopped.

A large piece of root ginger, about 5cm long and 2.5cm diameter, peeled and finely chopped

200 g button mushrooms, washed and sliced

1 bunch baby bok choy (usually 2 or 3 heads), washed thoroughly and sliced fairly finely.

2-4 tbsp gluten-free soy sauce

2017-11-17T11:10:36+00:00 0 Comments

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