There is something undeniably healing about a steaming bowl of broth loaded with aromatics. We have all had those days—whether you are fighting off the start of a cold or simply feeling drained after a long, busy week—where your body craves something restorative. This Ginger Scallion Chicken Soup is my go-to remedy for those moments. It strikes the perfect balance between deeply savory comfort food and a light, nutritious meal that doesn’t weigh you down.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Sauté the Aromatics and Mushrooms
Step 2: Bloom the Ginger and Garlic
Step 3: Simmer the Soup Base
Step 4: Season and Finish
Step 5: Serve and Garnish

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use raw chicken for this recipe?
Q2. I can’t find shiitake mushrooms. What can I use instead?
Q3. Is white pepper necessary?
Q4. Can I make this in a slow cooker?

Restorative Ginger Scallion Chicken Soup: Ready in 20 Minutes

Description
Ingredients

Aromatics & Mushrooms
Liquids & Protein
Finish & Toppings

Instructions
Notes
Nutrition
Did you make this recipe?

Unlike complex soups that require hours of simmering, this recipe comes together in a flash. It leverages the powerful flavor combination of sharp ginger, pungent garlic, and fresh scallions to transform simple pantry staples into a restaurant-quality meal. If you are looking for a Ginger Scallion Chicken Soup that delivers maximum umami with minimal effort, you have found it. Let’s get that pot on the stove and fill your kitchen with the incredible scent of sizzling aromatics.

Ingredients

To create this robust soup, quality ingredients make all the difference. Since the broth is the star, try to use a high-quality stock. Here is everything you need:

Ingredient	Amount/Quantity	Notes
Neutral Oil	2 tablespoons	Grapeseed, canola, or avocado oil work best
Scallions	6 whole	White and green parts separated (crucial for flavor layering)
Shiitake Mushrooms	4 ounces	Sliced; provides a deep, earthy umami flavor
Garlic	4 cloves	Freshly minced for the best pungency
Fresh Ginger	2 tablespoons	Grated or minced; adds the signature heat and zest
Chicken Stock	4 cups	Use a rich, high-quality or homemade stock if possible
Cooked Chicken	2 to 3 cups	Shredded; perfect use for rotisserie chicken leftovers
Baby Bok Choy	6 ounces	Cut into bite-sized 1-inch pieces
Soy Sauce	1 tablespoon	Adds saltiness and depth
White Pepper	1 pinch	Provides a distinct, earthy heat different from black pepper
Toasted Sesame Oil	1 tablespoon	Added at the end for a nutty aroma
Toppings (Optional)	As desired	Chili crisp, cilantro, extra scallions, toasted sesame seeds

Timing

This recipe is designed for speed without sacrificing flavor. It is faster than ordering delivery and much healthier.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (About 80% faster than a traditional whole-bird soup recipe!)

Step-by-Step Instructions

Follow these steps to build layers of flavor. The key here is separating the scallions—using the whites for the base flavor and the greens for fresh finishing.

Step 1: Sauté the Aromatics and Mushrooms

Start by building your flavor base. Heat the neutral oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced shiitake mushrooms and the chopped white parts of the scallions. Sauté them for about 5 minutes, stirring occasionally. You want the mushrooms to release their moisture and turn a beautiful golden brown.

Tip: Don’t rush the mushrooms! Let them sit for a minute without stirring to get a nice sear. This browning process (the Maillard reaction) adds a “meaty” depth to the soup.

Step 2: Bloom the Ginger and Garlic

Once the mushrooms are browned, toss in the minced garlic and fresh ginger. Sauté for another 2 minutes, stirring constantly to prevent the garlic from burning. The smell should be incredibly aromatic and fragrant.

Tip: If the pot looks too dry, add a splash of the chicken stock to deglaze the pan, scraping up any delicious browned bits from the bottom.

Step 3: Simmer the Soup Base

Pour in the chicken stock and add the shredded cooked chicken, baby bok choy pieces, soy sauce, and the pinch of white pepper. Add the green parts of the scallions now as well. Stir everything to combine. Bring the pot to a gentle boil, then reduce the heat to medium-low to maintain a steady simmer. Cook for about 5 minutes.

Tip: You are only cooking until the bok choy is tender-crisp. Overcooking it will result in mushy greens, so keep an eye on it!

Step 4: Season and Finish

Turn off the heat. Stir in the toasted sesame oil. This is done off the heat to preserve the delicate nutty aroma of the oil. Taste your creation. This is vital! Depending on the saltiness of your stock, you might need a splash more soy sauce or another pinch of white pepper.

Step 5: Serve and Garnish

Ladle the hot soup into bowls. To truly elevate the dish, garnish with a generous drizzle of chili crisp for heat, fresh chopped cilantro, extra raw scallions, and toasted sesame seeds. Serve immediately while piping hot.

Nutritional Information

This soup is a nutritional powerhouse. It is low in carbohydrates but high in protein and gut-health benefits thanks to the ginger and broth.

Calories: ~280 kcal per serving
Protein: 25 g (Excellent source for muscle repair)
Carbohydrates: 8 g
- Fiber: 2 g
- Sugar: 3 g
Fat: 14 g (Healthy fats from sesame and neutral oils)
Sodium: Varies (Dependent on stock and soy sauce used)
Immune Boost: High in gingerol (from ginger) and allicin (from garlic).

Note: Nutritional values are estimates based on standard ingredients and may vary.

Healthier Alternatives

While this recipe is already quite healthy, here are a few ways to adapt it to specific dietary needs:

Low Sodium: Soup can be a sodium bomb. Swap the standard soy sauce for low-sodium soy sauce or coconut aminos. Ensure you are using a “low sodium” or “unsalted” chicken stock so you can control the salt level yourself.
Vegetarian/Vegan: The base flavors are all plant-based! Swap the chicken stock for a rich mushroom or vegetable broth, and replace the shredded chicken with cubed firm tofu or edamame for protein.
Gluten-Free: Standard soy sauce contains wheat. Swap it for Tamari or gluten-free coconut aminos to make this dish celiac-friendly.
Boost the Fiber: Add more vegetables like spinach, kale, or shredded carrots along with the bok choy to increase the nutrient density without altering the flavor profile.

Serving Suggestions

This soup is a complete meal, but you can expand upon it for a larger dinner spread.

Add Noodles: Turn this into a noodle soup by ladling the broth over cooked ramen, rice noodles, or udon. It makes the meal heartier and even more satisfying.
Crispy Side: Serve with a side of crispy scallion pancakes or potstickers for a delightful textural contrast.
Rice: A small bowl of steamed jasmine rice on the side is perfect for soaking up the flavorful ginger-garlic broth.
The “Sick Day” Special: If you are feeling under the weather, double the amount of ginger and add a squeeze of fresh lemon juice at the end for an extra immunity kick.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Watch out for these common errors to ensure soup perfection:

Burning the Garlic: Garlic cooks much faster than mushrooms. Solution: Always brown the mushrooms first, and only add the garlic for the last minute or two of sautéing. Burnt garlic tastes bitter and will ruin the broth.
Mushy Bok Choy: Bok choy cooks incredibly fast. Solution: Add the greens only in the last few minutes of simmering. They should still have a slight crunch in the stems.
Using Bland Stock: Since this is a quick soup, the stock provides the body. Solution: Use the best quality stock you can afford (Bone broth is great) or use a bouillon paste (like Better Than Bouillon) to fortify the flavor.
Adding Sesame Oil Too Early: Sesame oil loses its flavor if boiled. Solution: Stir it in at the very end, after you have turned off the stove.

Storing Tips

This soup stores beautifully, making it a great option for meal prep.

Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 3 days. The ginger and garlic flavors will actually meld and deepen overnight.
Reheat: Warm gently on the stovetop over medium heat until steaming. You can also microwave individual portions for 2-3 minutes.
Freezing: This soup freezes well without the bok choy. Tip: If you plan to freeze a batch, make the soup base with the chicken and mushrooms, but leave out the greens. Freeze for up to 3 months. When reheating, add fresh bok choy and simmer for 5 minutes before serving.

Conclusion

This Ginger Scallion Chicken Soup is more than just a recipe; it is a tool for comfort and wellness in your culinary arsenal. By mastering the simple technique of sautéing aromatics before simmering, you unlock a depth of flavor that tastes like it took all day to develop. It is savory, slightly spicy from the ginger and pepper, and incredibly soothing.

Whether you are cooking for a family dinner or nursing a cold, this bowl of goodness delivers. Try it out and let us know in the comments how it turned out for you! Did you add extra chili crisp or keep it mild? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use raw chicken for this recipe?

Yes, you can, but it changes the cooking time. If using raw chicken breast or thighs, slice them thinly and add them to the pot after the stock. Simmer for about 10–12 minutes until the chicken is cooked through, then add the bok choy for the final few minutes.

Q2. I can’t find shiitake mushrooms. What can I use instead?

While shiitake mushrooms offer a distinct earthy flavor, you can substitute them with cremini (baby bella) mushrooms or even white button mushrooms. Sliced portobello mushrooms also work well for a meatier texture.

Q3. Is white pepper necessary?

White pepper provides a specific earthy, floral heat that is classic in Asian soups. However, if you don’t have it in your pantry, you can substitute it with finely ground black pepper. Just note that the flavor profile will be slightly different, but still delicious.

Q4. Can I make this in a slow cooker?

Absolutely. Sauté the mushrooms, ginger, garlic, and scallion whites in a pan first (don’t skip this!). Then, add the sautéed mixture, chicken stock, seasonings, and cooked chicken to the slow cooker. Cook on LOW for 4 hours. Add the bok choy and sesame oil in the last 20 minutes of cooking.