20 min nourishing chicken ginger soup

Quick and nutritious 20-minute weeknight meal that the whole family will love? Right this way.

Loaded full of immune-loving and happy gut nutrition, this nourishing meal is easy to make in advance for a work-day lunch idea, or as a comforting dinner during cooler months.

Leftover veggies in the produce drawer that need to be used up? Add them in! We love the versatility of this recipe – with the base flavours lending themselves to any types of veggies you have on hand.

Serve and enjoy with a slice of fresh sourdough bread (give this 5-step sourdough a go) or reheat for lunch the following day. Better yet, this recipe is freezer friendly – making it perfect for meal prep or days when you’re short for time.

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Winter wellness essential: Nutra Organics Chicken Bone Broth Homestyle Original

Brimming with zinc and B vitamins, this bone broth is a healthy – not to mention delicious, choice for cooking (or even on its own as a nourishing drink). Using Australian free range chicken bones, it’s also shelf stable and contains less sodium than liquid broth concentrates.

What’s more – this pantry essential is perfect for cooler months when soups frequent the weekly meal plan. They’re also a great addition to stews, gravies and mashed potatoes.


  • 2 small organic chicken breasts
  • 1 Tablespoon Ceres Organics Extra Virgin Olive Oil
  • 1 large brown onion, finely chopped
  • 3 cloves garlic, minced
  • 4-6 cm fresh ginger root, peeled and minced
  • 1-2 carrots, peeled and diced
  • 3 Tablespoons Nutra Organics Chicken Bone Broth Homestyle Original
  • 1.5L boiling filtered water
  • 2 Tablespoon Chantal Organics Organic Tamari Soy Sauce
  • 2 cups frozen or canned corn
  • Method:

    1. To poach the chicken, place the whole raw chicken breasts in the bottom of a medium pot and cover it with boiling water from the jug. Simmer on medium heat for approximately 18 minutes or until the chicken is cooked through. Remove the chicken breast from the water and set aside to rest.
    2. Meanwhile, heat a generous drizzle of olive oil in the base of a large pot, add the chopped onion, minced garlic and ginger to the pot and sauté until fragrant. Add the chopped carrots and cook for a further 3 minutes. 
    3. Pour in the boiling water then add the bone broth powder and soy sauce. Season with salt and pepper and adjust to taste. Bring to a simmer on a medium-high heat and cook until the carrots are tender.
    4. Using a stick blender, blend half of the corn kernels.
    5. Shred the cooked chicken breast with your hands and add it back into the soup. Add the corn and cook for a final 5 minutes. 
    6. Serve and enjoy with a slice of fresh sourdough.

    Makes: 4 servings | Time: 20 minutes

    Dietaries: Dairy Free

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