Aromatic Chicken Soup

Were you looking for a way to use that homemade chicken stock? Look no further! This chicken soup is deeply flavorful and delicious. This soup is written as a light addition to a main meal. Add some egg noodles and chicken pieces to make it a main dish.

The garlic, ginger and herbs really lift up the broth. The layers and layers of flavor they will bring to your soup are so important for the final dish.

Heres a tip: Buy a bulk amount of ginger root with the skin 
on and throw it in your freezer! It will keep for up to a year. 
When you need ginger, break off a frozen piece and grate it
into your dish.

This soup is ready in 30 minutes. It is so comforting. I add rice to the bowls and ladle the soup broth over that. For a more traditional chicken soup, you’ll want to add cooked egg noodles and chicken pieces instead.

Let’s get cooking!


Ingredients ~

  • 4 quarts concentrated chicken stock (recipe here)
  • 2 large carrots, peeled
  • 5 small celery stalks
  • 3 garlic cloves
  • 1 large knob ginger
  • 1 tsp whole fennel seeds
  • 2 small bay leaves
  • 2 cups of water
  • 1 bag frozen peas
  • 3 cups cooked chicken pieces (optional)
  • 1 package egg noodles (optional)

Recipe ~

Place your chicken stock in a stockpot on the stove. Turn heat to medium. Add 2 cups of water to the pot.

Thinly slice carrots and celery. Mince garlic cloves. Grate the ginger.

Add the carrots, celery, garlic, fennel seeds, bay leaves and ginger to the pot.

Bring soup to simmer. Cook for 25 minutes. Add frozen peas to soup. Simmer for 5 more minutes.

Serve over rice, with noodles, with chicken or with toasted, buttered bread.


How’s the soup? Let me know in the comments below!

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Thanks for reading!

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