Ginger Chicken Soup

Prep Time 15 min Cook Time 23 min Serves 4 servings


  • 2 tablespoons olive oil
  • 1 1/2 cups diced yellow onion
  • 1 1/2 cups chopped carrots, 1/2-inch pieces
  • 1 cup chopped celery, 1/2-inch pieces
  • 2 1/2 tablespoons minced fresh ginger 
  • 3 cloves garlic, minced 
  • 2 teaspoons dried parsley
  • 1 teaspoon salt 
  • cracked black pepper
  • 2 green plantains, peeled and sliced lengthwise and into 1/2-inch pieces
  • 4 cups chicken broth 
  • 1 1/2 pounds pre-cooked and shredded chicken thigh or rotisserie chicken
  • 3 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar 
  • Juice of 1/2 lemon (more if desired)
  • handful cilantro leaves, chopped 


  1. In a large pot, heat the olive oil over medium heat. Sauté the onion, carrot and celery for 5 minutes until softened.
  2. Stir in the ginger and garlic and cook until fragrant, about 1 minute. Add the dried parsley, salt and black pepper to taste. 
  3. Add the chopped plantains and saute for 2 minutes. Add the broth and bring to a boil, cover with a fitted lid and let cook on medium-low for 10 minutes until plantains are fork tender but not mushy. 
  4. Stir in the shredded pre-cooked chicken, butter, cider vinegar, lemon and cilantro. Simmer for a few minutes to marry flavors. Taste and add extra seasonings or lemon, if desired depending on your preferences. 
  5. Ladle into bowls and serve warm. 


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