Ginger and chicken soup
A nourishing soup that’s easy to prepare, gentle on the stomach, and good for nausea
Ingredients
- 2 chicken breasts, skinless and boneless
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 centimetres of fresh ginger, peeled and thinly sliced
- 4 cups of low-sodium chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- Salt and pepper to taste (use sparingly to avoid aggravating heartburn)
- Fresh parsley or coriander for garnish (optional)
This soup is nourishing, gentle on the stomach, easy to digest and simple to prepare. Ginger has natural anti-inflammatory and anti-nausea properties, making it a good remedy for digestive issues. It’s a good option as a light meal when your appetite is low.
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and nearly cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the onion, garlic and ginger. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
- Return the chicken to the pot along with the low-sodium chicken broth. Add the sliced carrots and celery. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Remove the chicken breasts from the soup, shred them using two forks and then return the shredded chicken to the pot.*
- Taste the soup and adjust the seasoning with a little salt and pepper if needed. Remember, keeping the soup low in salt and spices can help minimise heartburn and nausea.
- Garnish with fresh parsley or coriander if desired. Serve warm.
*If you’d rather a smoother, creamier texture for ease of digestion, pour everything into a blender and blitz or use a hand-blender.
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