Spicy Lemon-Ginger Chicken Soup

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, diced

• 6 cups chicken broth

• 1 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 red chili or ½ tsp red pepper flakes (adjust to taste)

• 1 cup mushrooms, sliced (optional)

• 2 tbsp soy sauce or tamari

• Juice of 1 lemon

• Salt & black pepper, to taste

• Fresh parsley or cilantro, chopped (for garnish)

• Optional: cooked rice, noodles, or quinoa

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 2–3 minutes.

2. Add chicken and cook until lightly browned, about 4–5 minutes.

3. Stir in carrots, celery, mushrooms, and chili/red pepper flakes; cook for another 2–3 minutes.

4. Pour in chicken broth and soy sauce; bring to a boil. Reduce heat and simmer for 15–20 minutes, until chicken is cooked through and vegetables are tender.

5. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.

6. Serve hot, garnished with fresh parsley or cilantro. Optional: add cooked rice, noodles, or quinoa for a heartier soup.