Easy Fall Meals: Crockpot & Sheet Pan
A warming, zesty chicken soup, perfect for cozy fall evenings. This hearty broth is infused with ginger and lemon, offering a comforting yet invigorating flavor profile that's easy to make.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch ginger freshly grated
- 4 cups chicken broth low sodium
- 2 cups cooked chicken shredded
- 0.5 cup carrot diced
- 0.5 cup celery diced
- 2 tbsp lemon juice freshly squeezed
- 1 tsp sriracha or to taste
- 0.25 cup fresh cilantro chopped
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- 2. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 3. Pour in chicken broth, then add diced carrots and celery. Bring the mixture to a simmer.
- 4. Once simmering, add the shredded cooked chicken.
- 5. Stir in fresh lemon juice and sriracha. Season with salt and black pepper to taste.
- 6. Continue to simmer for 15-20 minutes, allowing flavors to meld and vegetables to become tender.
- 7. Ladle into bowls and garnish generously with fresh chopped cilantro before serving.
Notes
Adjust the spice level by adding more or less sriracha to suit your taste. For an extra boost of freshness, stir in some baby spinach during the last few minutes of cooking. This soup pairs wonderfully with crusty bread or a light side salad. Leftovers taste even better the next day!