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Chicken and Ginger Soup

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic chicken and ginger soup is a fragrant, high-protein dish that balances the heat of fresh ginger with the savoury depth of yellow bean sauce. By slow-cooking the chicken on the bone within a rich broth, the meat becomes exceptionally tender while infusing the soup with plenty of flavour. It is a wonderful choice for those seeking a comforting yet light meal that feels both nourishing and sophisticated.

Ideal for a healthy midweek dinner, this versatile soup can also be prepared ahead of time, allowing the flavours to develop further in the fridge. Serve it in deep bowls topped with crunchy ginger matchsticks and fresh chillies for a vibrant finish. Whether you are looking for a soul-warming winter lunch or a protein-packed evening meal, this homemade classic is sure to become a kitchen favourite.

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Ingredients for Chicken and Ginger Soup

  • 12 long fresh coriander stems

  • 6 garlic cloves, peeled

  • 1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish

  • 10 white peppercorns

  • 45ml vegetable oil

  • 120ml Chinese rice wine

  • 90ml oyster sauce

  • 6 tablespoons yellow bean sauce

  • 60ml sugar

  • 1925ml low-salt chicken broth

  • 4 large organic or free-range chicken thighs with skin and bones, rinsed

  • 4 large organic or free-range chicken drumsticks, rinsed

  • Chopped spring onions

  • Red jalapeño chilli rings

How to make Chicken and Ginger Soup

Preheat oven to 177°C. Grind coriander stems, garlic, chopped ginger, and peppercorns in mini processor to paste. Heat oil in large ovenproof pot over medium-low heat. Add paste; sauté until beginning to colour, about 7 minutes. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes. Remove soup from oven and let stand, covered, 10 minutes.

Transfer chicken pieces to plate. Remove skin and bones. 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.

Ladle soup and some chicken into 8 bowls. Garnish with strips of fresh ginger, spring onions, and chilli rings.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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