ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Chicken Soup

Oxmoor House
Prep time 1 min
Cook time 14 mins
Yield 6 servings (serving size: about 1 cup soup)
Ponzu sauce adds subtle saltiness to this Asian-inspired soup. Ponzu, a traditional Japanese sauce, is made with lemon juice or rice vinegar, soy sauce, and mirin.


  • 1 tablespoon dark sesame oil
  • 2 tablespoons finely chopped fresh peeled ginger
  • 6 garlic cloves, sliced
  • 2 cups diced cooked chicken breast
  • 4 cups chicken stock (such as Swanson)
  • 2 tablespoons ponzu sauce (such as Kikkoman)
  • 4 cups thinly sliced bok choy
  • 1 cup diagonally sliced green onions

Nutrition Information

  • calories 128
  • caloriesfromfat 0.0 %
  • fat 4.2 g
  • satfat 0.8 g
  • monofat 1.5 g
  • polyfat 1.4 g
  • protein 18.4 g
  • carbohydrate 4.3 g
  • fiber 1 g
  • cholesterol 40 mg
  • iron 1.2 mg
  • sodium 708 mg
  • calcium 74 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-low heat. Add ginger and garlic; sauté 1 minute. Add chicken and next 3 ingredients. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 5 minutes. Stir in green onions. Ladle soup evenly into 6 bowls.

  2. Serve with: Crispy Sesame Wontons

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Fresh Food Fast Weeknight Meals