Ginger Chicken 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.

Yield: 6 servings (serving size: about 1 cup soup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 18.4g
  • Carbohydrate: 4.3g
  • Fiber: 1g
  • Cholesterol: 40mg
  • Iron: 1.2mg
  • Sodium: 708mg
  • Calcium: 74mg

Ingredients

  • 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

Preparation

  1. 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
Note:

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 www.choosemyplate.gov.

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