Chicken Garlic Ginger Healing Soup

"Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger)."
photo by Elizabeth Heard Cla photo by Elizabeth Heard Cla
photo by Elizabeth Heard Cla
Ready In:
1 large pan!




  • Heat olive oil in a large pan.
  • Add fresh garlic, fresh ginger, and onion.
  • Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
  • Add the chicken broth, water, chicken, and carrots.
  • Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
  • Add spinach and let cook for 5 minutes just before serving.
  • Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

Questions & Replies

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  1. Divina C.
    If I don't have chicken broth can i use beef broth


  1. Raka N.
    It tastes so nostalgic. Adding some celery and leek. I love it.
  2. trina.lee
    Our go to soup in the winter. So happy to have found this! Every now and then I tweak it a little by adding mushrooms, zucchini, celery, and kale and leaving out the chicken.
  3. Deborah P.
    I love this soup and make it a least once a week. I add celery, mushrooms, kale and one can of coconut milk. Spectacular. This week I didn't have any coconut milk, so I added a can of cream corn. I liked it but the soup wasn't as good as when I add the coconut milk.
  4. provi_auditore
    Gorgeous soup - followed the recipe exactly including the addition of the mushrooms. Healthy, full of flavor and freezes beautifully too. Definitely a keeper!
  5. Elizabeth H.
    Really loved this soup. Made it for a sick family member, but all the healthy ones really loved it too! Added some coconut milk and some red pepper flakes for extra creamy and spiciness. Will make it again happily!


  1. Melvin W.
    I added 3 minced shallots 3 cups of coconut water to chicken broth 2 cups chopped celery Seasons change 1 tsp white pepper 1 tsp cayenne pepper 1 tsp sea salt 1 tsp turmeric powder Pressure Cooked All seasonings and Broth for 20 minutes with 4 fresh Bay Leaves
  2. Jo Anne H.
    Absolutely love this soup. I added a can of coconut milk, chopped shiitakes, some red pepper flakes and a couple of cups of cooked brown rice to make it creamy, hearty and satisfying as a family meal for a cold winter day
  3. Meghan H.
    this was absolutely delicious. it’s the perfect fall/winter soup. it would also be great for someone who is sick. clears out the sinuses. I added some egg noodles, a buillon cube, and the mushrooms that were recommended.
  4. diane.power.eastman
    ***** FIVE STARS! Since I am cooking for my husband and me and three preschoolers, I tweaked it a little but not very significantly, and it is now faster to make, too. I used: 1 c brown Basmati rice 1 very large onion, chopped 4 hefty carrots, washed and grated 1 cup of brown Basmati rice 3 large zucchini, grated 2 cartons of Kirkland organic chicken broth (1 qt each) 4 cubes of Dorset garlic 4 cubes of Dorset ginger 1 can of of Kirkland Premium Chunk Chicken Breast (12.5 oz) - (2 cans would have been good too) pepper to taste dash of cayenne Came home from church, whipped this up and was eating an hour later with French rolls garlic toast. Everyone asked for seconds, and we have more than enough for dinner tonight. Like I said, I only tweaked to make it quickly and satisfy the palates of the children. What a great recipe this was!



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