Garlic and Ginger Soup Recipe

This Garlic and Ginger Soup recipe is quick-to-prep and absolutely delicious. In a rush? Use the stovetop. Savoring your time in the kitchen? Use the crockpot. A slow simmer of whole peeled garlic and sliced ginger gives deep flavor with a gradual addition of cooked chicken, zucchini, carrots, finished by covering a handful of baby spinach in the soup bowl with the hot soup. Garnish with finely chopped fresh herbs of choice, and you have a light lunch made with little hassle.

This recipe is loaded with anti-inflammatory veggies; carrots, ginger, and spinach provide significant anti-inflammatory properties from carotenoids and gingerols, and the zucchini contributes Vitamins B6, vitamin C, Folic Acid as well as manganese, all boosters for detoxification processes. This recipe works for the Four Week Nutrition Wellness Plan and is Paleo-Friendly.

This Garlic and Ginger Soup recipe pairs well with our Gluten-Free Flatbread: Garlic and Chive.

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

Garlic and Ginger Soup Recipe

A slow simmer of whole peeled garlic and sliced ginger gives deep flavor with a gradual addition of cooked chicken, zucchini, carrots, finished by covering a handful of baby spinach in the soup bowl with the hot soup. Garnish with finely chopped fresh herbs of choice, and you have a light lunch made with little hassle.

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Prep Time
10 mins

Cook Time
1 hour 30 mins

Total Time
1 hour 40 mins

Course
Soups

Servings
8

Ingredients

• 8 cups Chicken stock organic, homemade or packaged
• 6 whole cloves garlic
• 3″ piece fresh ginger peeled and sliced ~1/4″ thick
• 1.5 whole chicken breasts organic, cooked; can use shredded meat from whole chicken
• 3 whole zucchini organic, trimmed, cut lengthwise, and diced
• 1 pound package baby spinach
• 3/4 cup carrots organic, shredded
• 1/2 cup mixed herbs finely minced, dill, flat leaf parsley, scallion or chives, cilantro

Instructions

1. Place chicken stock or broth, peeled garlic and sliced ginger in a stockpot on medium low heat or in a Crock-Pot. Bring to a simmer.
2. For stove-top method, allow stock to simmer 30 minutes. For Crock-pot, cook on high for 1 1/2 hours. For either method, simmer until broth is fragrant.
3. Add cooked chicken, heat, then add shredded carrots and zucchini. Continue to cook until vegetables are fork-tender but still have some resistance when pierced, 5-8 minutes on the stove, 20+ minutes in Crock-Pot.
4. Set up soup: Place a handful of baby spinach in each soup bowl; ladle hot soup to cover over baby spinach.
5. Garnish with 1+ Tbsp. of chopped fresh herbs
6. Enjoy!

Notes:

This garlic and ginger soup is a quick-to prep, leisurely soup that can be accomplished in stages. I tried it here at Vine one wintry day for our communal lunch.

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