Name: Chicken Soup with Ginger and Cilantro
Total time: 100 min
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 12 cups homemade or lower-sodium chicken broth; 2 bunches fresh cilantro, stems only (about 1 cup packed stems), leaves reserved for garnish; 3 medium scallions (about 1 1/2 ounces), cut in half; 1 (3-inch) piece fresh ginger (unpeeled), slicedkosher salt, plus more if desired; 2 teaspoons kosher salt, plus more if desired; 1 medium (9-ounce) zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups); 0.75 cup chopped (1/2-inch pieces) red bell pepper (from 1 medium [8-ounce] bell pepper); 1 small (6-ounce) tomato, roughly chopped (about 1 cup); Soy sauce or fish sauce (optional); 4 cups loosely packed mixed tender fresh herbs (such as basil, cilantro, shiso, scallions, chives, and tarragon); Sliced fresh jalapeños or other chiles, thinly sliced red onion or shallot, and lemon, lime, and orange wedges, for garnish

Chicken Soup with Ginger and Cilantro

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This seasonal twist on a classic is loaded with summer market finds like tomatoes, zucchini, and bell peppers. Quick-cooking boneless chicken pieces are gently simmered in a ginger-and-cilantro-infused broth with a dash of soy sauce. The eye-catching garnish tray doubles as a colorful centerpiece, allowing guests to pile their bowls with aromatic fresh herbs, spicy chiles, and juicy citrus.

By Mary-Frances Heck

Published on July 27, 2022

Chicken Soup with Ginger and Cilantro — Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

35 mins

Total Time:

1 hrs 40 mins

Servings:

Ingredients

1 pound boneless, skinless chicken breasts or thighs
12 cups homemade or lower-sodium chicken broth
2 bunches fresh cilantro, stems only (about 1 cup packed stems), leaves reserved for garnish
3 medium scallions (about 1 1/2 ounces), cut in half
1 (3-inch) piece fresh ginger (unpeeled), slicedkosher salt, plus more if desired
2 teaspoons kosher salt, plus more if desired
1 medium (9-ounce) zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
¾ cup chopped (1/2-inch pieces) red bell pepper (from 1 medium [8-ounce] bell pepper)
1 small (6-ounce) tomato, roughly chopped (about 1 cup)
Soy sauce or fish sauce (optional)
4 cups loosely packed mixed tender fresh herbs (such as basil, cilantro, shiso, scallions, chives, and tarragon)
Sliced fresh jalapeños or other chiles, thinly sliced red onion or shallot, and lemon, lime, and orange wedges, for garnish

Directions

Combine chicken pieces, broth, cilantro stems, scallions, ginger, and salt in a large saucepan; bring to a simmer over medium-high. Reduce heat to medium to maintain a gentle simmer. Simmer, undisturbed, until chicken is cooked through and is easily shredded, 30 to 40 minutes. Transfer chicken pieces to a plate. Let chicken stand until cool enough to handle, about 5 minutes, then shred into bite-size pieces; set aside. While chicken is cooling, increase heat under pan to medium-high, and bring broth mixture to a boil. Boil, undisturbed, until liquid has reduced by one-third, about 15 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
Wipe pan clean; return strained broth mixture to pan. Bring to a simmer over medium. Stir in zucchini and bell pepper; cook, undisturbed, until vegetables are tender, about 6 minutes. Stir in tomato and shredded chicken; cook, undisturbed, until warmed through, about 2 minutes. Season soup to taste with soy sauce or fish sauce and additional salt as desired.
Arrange mixed herbs, jalapeños, red onion, and citrus wedges on a platter. Divide hot soup evenly among 6 bowls, and serve alongside aromatic garnishes.