Chicken and Ginger Soup

Dairy Free
Health score
6%
Chicken and Ginger Soup
45 min.
8
340kcal

Suggestions


Warm up your day with a delightful bowl of Chicken and Ginger Soup, a nourishing and aromatic dish that’s perfect for lunch or dinner. This dairy-free recipe is not only comforting but also packed with bold flavors and wholesome ingredients, making it an ideal choice for food lovers who appreciate a gourmet experience at home.

The rich essence of fresh ginger combined with the aromatic garlic and fragrant cilantro creates a harmonious blend that's sure to tantalize your taste buds. With tender chicken drumsticks and thighs simmering in a fragrant broth infused with yellow bean sauce and oyster sauce, this soup is a true delight for anyone seeking to warm their soul. Each bowl is brimming with nutrition, delivering an impressive 340 calories per serving, making it both satisfying and wholesome.

Whether you’re enjoying it with family on a cozy evening or sharing bowls with friends at a gathering, this Chicken and Ginger Soup is designed to impress. Its simple preparation and ability to be made days in advance make it practical, while still satisfying that craving for something hearty and flavorful. So, roll up your sleeves and dive into creating this comforting dish that captures the essence of home-cooked goodness.

Ingredients

  • tablespoons bean sauce yellow
  • large skin-on chicken drumsticks organic free-range rinsed
  • large chicken thighs with skin and bones, rinsed organic free-range
  • 12  long cilantro stems fresh
  • piece ginger fresh peeled chopped for garnish
  •  garlic cloves peeled
  • servings green onions chopped
  • servings jalapeño chile rings red
  • cups low-salt chicken broth 
  • tablespoons oyster sauce 
  • 0.5 cup rice wine chinese
  • 0.3 cup sugar 
  • tablespoons vegetable oil 
  • 10  peppercorns white

Equipment

  • bowl
  • ladle
  • oven
  • pot

Directions

  1. Preheat oven to 350°F. Grind cilantrostems, garlic, chopped ginger, and peppercorns in mini processor to paste.
  2. Heat oil in large ovenproof pot over medium-low heat.
  3. Add paste; sauté until beginning to color, about 7 minutes.
  4. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth.
  5. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes.
  6. Remove soup from oven and let stand, covered, 10 minutes.
  7. Transfer chicken pieces to plate.
  8. Remove skin and bones.
  9. Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off fat, if desired, and rewarm soup over low heat before continuing.
  10. Ladle soup and some chicken into 8 bowls.
  11. Garnish with strips of fresh ginger, green onions, and chile rings.

Nutrition Facts

Calories340kcal
Protein27.04%
Fat54.56%
Carbs18.4%

Properties

Glycemic Index
26.39
Glycemic Load
4.72
Inflammation Score
-4
Nutrition Score
11.879130472308%

Flavonoids

Luteolin
0.03mg
Kaempferol
0.09mg
Myricetin
0.04mg
Quercetin
2.39mg

Nutrients percent of daily need

Calories:339.83kcal
16.99%
Fat:19.84g
30.53%
Saturated Fat:4.67g
29.2%
Carbohydrates:15.06g
5.02%
Net Carbohydrates:13.98g
5.08%
Sugar:8.12g
9.02%
Cholesterol:90.2mg
30.07%
Sodium:525.84mg
22.86%
Alcohol:2.41g
100%
Alcohol %:0.77%
100%
Protein:22.13g
44.26%
Vitamin B3:8.01mg
40.03%
Vitamin K:33.73µg
32.13%
Selenium:19.15µg
27.36%
Phosphorus:235.05mg
23.5%
Vitamin B6:0.39mg
19.66%
Vitamin B12:0.86µg
14.35%
Vitamin B2:0.24mg
14.17%
Potassium:465.5mg
13.3%
Zinc:1.76mg
11.71%
Copper:0.22mg
10.83%
Vitamin B5:1.01mg
10.12%
Iron:1.59mg
8.86%
Vitamin A:350.9IU
7.02%
Vitamin C:5.69mg
6.9%
Magnesium:25.51mg
6.38%
Vitamin B1:0.08mg
5.66%
Vitamin E:0.81mg
5.4%
Manganese:0.09mg
4.63%
Fiber:1.08g
4.32%
Calcium:34.05mg
3.41%
Folate:11.41µg
2.85%
Source:Epicurious