There’s something downright magical about a steaming bowl of Lemon Ginger Chicken Soup. Maybe it’s the soothing warmth, maybe it’s the zing of lemon, or maybe it’s that healing combo of chicken, veggies, and ginger that just feels like a hug in a bowl.
When the weather turns chilly—or when you’re feeling a little under the weather—this Lemon Ginger Chicken Soup is your go-to. It’s bright, fragrant, anti-inflammatory, and ready in under an hour. Plus, it’s dairy-free, protein-packed, and so satisfying that even the hungriest family member will ask for seconds.
As someone who’s spent years wandering farmers markets and chatting with growers about their seasonal produce, I can tell you: when you start with fresh carrots, celery, and real ginger root, your soup doesn’t just taste better—it feels better.
Table of Contents
Why You’ll Love This Lemon Ginger Chicken Soup
If you’ve ever curled up under a blanket wishing for something warm that also helps you feel better fast, this soup is your answer. It’s wholesome, hydrating, and full of natural goodness:
- Anti-inflammatory ingredients like turmeric and ginger
- Bright and uplifting lemon flavor (goodbye, blah moods)
- High in protein with lean chicken breast
- Perfect for meal prep—it reheats beautifully
- And most importantly, it’s a one-pot wonder, meaning less cleanup and more comfort time
If you love soups that taste like care in a bowl, you might also enjoy my Italian Penicillin Soup or Slow Cooker Green Enchiladas Chicken Soup.
What Does Lemon Ginger Chicken Soup Taste Like?
Imagine the familiar comfort of chicken noodle soup, but with a twist of sunshine and spice. The lemon juice adds a bright, citrusy note that cuts through the richness, while fresh ginger brings a gentle heat that warms from the inside out.
The turmeric lends a beautiful golden hue and a subtle earthy flavor—plus it’s one of nature’s best anti-inflammatory ingredients. Together, it’s pure comfort that tastes as good as it makes you feel.
Ingredients You’ll Need for Lemon Ginger Chicken Soup
Here’s what you’ll need to make this flavorful and healthy soup. Most of it you probably already have on hand!
- 2 Tbsp olive oil – gives a nice depth to the chicken as it browns.
- 1.5 lbs boneless chicken breasts, cut into bite-size pieces (or use about 18 oz. of pre-cooked chicken for a quick shortcut).
- 1 Tbsp unsalted butter – adds that hint of richness.
- 3 medium carrots, finely chopped.
- 3 celery stalks, finely chopped.
- 1 medium onion, diced.
- 1 Tbsp fresh ginger, minced (the fresher, the better).
- ½ Tbsp Italian seasoning – a cozy blend that balances the citrusy zing.
- 1 tsp turmeric – for color, flavor, and inflammation-fighting goodness.
- 2 Tbsp all-purpose flour – thickens the broth slightly for that classic texture.
- 48 oz. chicken stock or broth – homemade if you’ve got it, store-bought if you don’t.
- 1 cup orzo pasta (or acini di pepe or another short pasta).
- 1–2 Tbsp freshly squeezed lemon juice, or more to taste.
- Salt and freshly cracked pepper, to taste.
If you prefer a gluten-free option, just swap in gluten-free flour and pasta. Easy peasy.
How to Make Lemon Ginger Chicken Soup (Step by Step)
Making Lemon Ginger Chicken Soup from scratch is simpler than you might think—and once you get a taste of that soothing, citrusy broth, you’ll wonder why you ever settled for canned soup. The beauty of this recipe is that it’s all made in one pot, which means easy cleanup and maximum flavor.
If you’ve ever made something cozy like my Creamy Mushroom Wild Rice Soup or Chicken Pot Pie Soup Recipe, you already know how a little patience can turn simple ingredients into something truly nourishing. Let’s get started.
Step 1: Brown the Chicken for Deep Flavor
Begin by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, add your bite-sized pieces of chicken breast.
Sprinkle with ½ teaspoon of salt, then sauté for 4–5 minutes, stirring occasionally, until the chicken turns a light golden color on the edges. You don’t need to cook it all the way through—just enough to seal in those juices and build flavor.
Once browned, remove the chicken from the pot and set it aside on a plate. Don’t wipe out the pot! Those little browned bits (the “fond”) clinging to the bottom are where your soup’s flavor magic begins.
Step 2: Soften the Vegetables
Add 1 tablespoon of butter to the same pot. When it melts, toss in your chopped onion, celery, and carrots.
Cook for about 5–6 minutes, stirring often, until the onions turn translucent and the carrots begin to soften slightly. If the pot looks a little dry, add another drizzle of olive oil.
You’ll know it’s perfect when your kitchen starts smelling like your grandmother’s house on a Sunday—warm, savory, and comforting.
Step 3: Add the Ginger and Spices
Here’s where the Lemon Ginger Chicken Soup gets its signature aroma. Stir in 1 tablespoon of minced fresh ginger, ½ tablespoon of Italian seasoning, and 1 teaspoon of turmeric.
Sauté for about one minute, just until everything becomes fragrant. This short step wakes up the spices and infuses your base with vibrant, earthy notes. The turmeric also gives your broth that signature golden glow that makes this soup so beautiful in the bowl.
(Pro tip: if you love bold flavor like in my Italian Penicillin Soup, add a pinch of crushed red pepper flakes for a subtle kick.)
Step 4: Create the Broth Base
Sprinkle 2 tablespoons of all-purpose flour over your vegetables and stir to coat everything evenly. The flour acts as a gentle thickener—it gives your soup body without making it heavy.
Now, slowly pour in 48 ounces of chicken broth, whisking as you go to dissolve any flour lumps.
Bring the mixture to a gentle boil, scraping up those browned bits from the bottom of the pot. This process, called “deglazing,” layers in that irresistible savory flavor that separates a good soup from a great one.
Step 5: Add the Pasta and Simmer
Once your broth is bubbling, stir in 1 cup of orzo pasta (or any small pasta like acini di pepe). Lower the heat to medium-low, cover the pot slightly, and let the soup simmer for about 10 minutes, or until the pasta is tender.
If you notice the broth thickening too much, don’t panic—just splash in a bit more chicken stock or water to loosen it up. This soup should be rich but still brothy enough to sip from a spoon.
Step 6: Return the Chicken and Add Lemon Juice
Now it’s time to bring everything together. Return your cooked chicken to the pot, along with 1–2 tablespoons of freshly squeezed lemon juice.
Stir well, then taste your soup. Adjust the salt and pepper to your liking. I usually add another small squeeze of lemon right before serving for extra brightness.
That final hit of citrus is what sets this Lemon Ginger Chicken Soup apart—it’s light, refreshing, and deeply nourishing all at once.
Step 7: Serve and Savor
Ladle the soup into bowls and top with a sprinkle of fresh herbs (parsley or dill both work beautifully). Serve with a slice of crusty bread, a side salad, or a toasted sandwich for a complete meal.
If you enjoy soups that comfort and heal, this recipe sits right alongside favorites like Creamy Tuscan Chicken Soup and Mexican Chicken Lime Soup—each one offering its own kind of cozy.
Step 8: Bonus – How to Keep It Fresh
Once you’ve enjoyed your first steaming bowl, let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. The pasta will soak up some broth over time, so just add a little extra chicken stock when reheating.
For freezing, prepare the soup without the orzo, cool it, and store it in freezer-safe containers. When ready to enjoy again, thaw overnight in the fridge, reheat on the stove, and stir in freshly cooked orzo.
A Few Final Thoughts
Cooking Lemon Ginger Chicken Soup isn’t just about following steps—it’s about creating comfort. Whether you’re battling the sniffles, trying to eat lighter, or simply craving something warm and nourishing, this recipe delivers every time.
It’s that perfect balance of cozy and fresh—the kind of soup that makes you feel taken care of. And with just one pot, it’s as easy on your kitchen as it is on your schedule.
Tips and Tricks for Perfect Lemon Ginger Chicken Soup
- Use fresh ginger – Powdered just doesn’t compare here. Fresh ginger gives that gentle heat and fragrance that makes this soup sing.
- Don’t overcook the orzo – It can soak up more broth than you’d like. Cook it just until tender.
- Freeze before adding pasta – If you plan to freeze portions, make the soup without orzo. Add it fresh when reheating for the best texture.
- Adjust lemon to taste – I love it tangy, but if your crowd prefers mild, start with 1 tablespoon and add more later.
- Add greens! – Toss in spinach or kale at the end for extra color and nutrients.
Storage and Reheating
This soup keeps beautifully in the fridge for 3–4 days in an airtight container. The pasta will continue to soak up some broth, so when reheating, just add a splash of chicken stock or water.
To freeze, leave the pasta out (it gets mushy otherwise). Defrost in the fridge overnight, then warm on the stovetop and stir in freshly cooked orzo before serving.
FAQs
Can I make this in a slow cooker?
Absolutely. Sauté the chicken and vegetables first, then transfer everything to your slow cooker. Cook on low for 6 hours or high for 3–4. Add the pasta during the last 20 minutes.
Can I use rotisserie chicken?
Yes! That’s one of my favorite weeknight shortcuts. Just skip the browning step and stir it in at the end.
Does it freeze well?
Yes—but skip the pasta until you reheat it. This keeps it from absorbing too much broth.
Conclusion
If comfort had a flavor, it would taste a lot like Lemon Ginger Chicken Soup—warm, zesty, nourishing, and full of life. Whether you’re fighting off a cold, chasing away the chill, or just need a soothing bowl of goodness, this one-pot wonder has your back.
So grab your Dutch oven, a fresh lemon, and a knob of ginger, and let’s make something that tastes like care.
And if you do, I’d love to hear about it—leave a comment or tag me on Instagram at whattocookslowcooker. Nothing makes me happier than seeing your soups simmering away.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Lemon Ginger Chicken Soup (One Pot, Anti-Inflammatory Comfort)
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This one pot Lemon Ginger Chicken Soup is the perfect recipe when you want a warm and cozy meal or you’re feeling under the weather! This soup is packed with tons of flavor, nutrients, anti-inflammatory properties and protein. It’s super easy to make and ready in less than 50 minutes for a quick weeknight meal that the whole family will love!
Ingredients
- 2 Tbsp olive oil
- 1.5 lbs boneless chicken breasts, cut into bite size pieces (or 18 oz cooked chicken)
- 1 Tbsp unsalted butter
- 3 medium carrots (170g), finely chopped
- 3 stalks celery (110g), finely chopped
- 1 medium onion (200g), chopped
- 1 Tbsp ginger, finely chopped or minced
- 1/2 Tbsp Italian seasoning
- 1 tsp turmeric
- 2 Tbsp all-purpose flour
- 48 oz chicken stock or broth
- 1 cup orzo pasta (200g), or other short pasta like acini di pepe
- 1–2 Tbsp freshly squeezed lemon juice, more to taste
- 1/2 tsp salt, more to taste
- Freshly cracked black pepper to taste
Instructions
1. To a Dutch oven or large pot, heat the olive oil over medium heat. Add the chicken and season with 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4–5 minutes. Transfer to a plate and set aside.
2. Add the butter to the Dutch oven. As soon as it starts to melt, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes. Adjust heat so the onions become translucent but not brown.
3. Stir in the ginger, Italian seasoning, and turmeric. Sprinkle the flour over top and cook for another minute.
4. Add the chicken stock and bring the soup to a boil. Once boiling, add the pasta and reduce heat to a simmer. Cook for about 10 minutes or until the pasta is tender.
5. Add the chicken back in along with the lemon juice. Taste the soup and add salt and freshly cracked pepper as needed.
6. Serve warm by itself or with some French bread or a sandwich. For more liquid, add additional chicken broth.
Notes
To make gluten-free: use gluten-free flour like Bob’s Red Mill 1:1 or King Arthur Measure for Measure and gluten-free pasta.
To store: keep in an airtight container in the fridge for 3–4 days. Add more broth when reheating as orzo will absorb liquid.
To freeze: leave out the orzo before freezing. Reheat soup and stir in freshly cooked orzo when ready to serve. If freezing leftovers with orzo, just add more broth when reheating.
Tip: To prevent pasta from absorbing too much broth, cook pasta separately and add it just before serving. This allows control over liquid and pasta ratio.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350g)
- Calories: 337
- Sugar: 3.7g
- Fat: 8.1g
- Saturated Fat: 1.8g
- Carbohydrates: 32.8g
- Fiber: 3.2g
- Protein: 33.2g
Keywords: lemon ginger chicken soup, anti-inflammatory soup, high protein soup, one pot meal
