Ginger Chicken Soup

Ginger Chicken Soup Recipe
Oxmoor House
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.


6 servings (serving size: about 1 cup soup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional 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


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


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.

Serve with: Crispy Sesame Wontons


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Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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