Ginger Scallion Chicken Soup is a recipe I discovered during a cozy Pinterest scroll when I was craving something fresh, soothing, and full of bright flavor. The mix of ginger, scallions, and warm broth instantly felt like the kind of comfort food that clears your mind and warms your whole body. When I made it in my kitchen, the aroma of sizzling scallions and ginger felt incredibly calming, and the final bowl turned out light, savory, and deeply satisfying. I added a few simple twists to make it extra cozy, and now it’s one of my favorite soups to cook on busy days or cool evenings when I want something nourishing and uplifting.
Why You’ll Love This Ginger Scallion Chicken Soup
Fresh and Aromatic
The mix of ginger, garlic, and scallions gives the broth a clean, vibrant flavor that wakes up the senses.
Fast and Easy
It comes together in 30 minutes, perfect for busy days or late-night cravings.
Nourishing and Light
Packed with veggies, lean chicken, and a broth that feels healing and energizing.
Easily Customizable
Add noodles, tofu, eggs, or coconut milk depending on your mood.
Ingredients
Main Ingredients
2 tablespoons neutral oil
6 scallions, white and green parts separated
4 ounces shiitake mushrooms, sliced
4 cloves garlic, minced
2 tablespoons grated or minced fresh ginger
4 cups good-quality chicken stock
2 to 3 cups shredded cooked chicken
6 ounces baby bok choy, cut into 1-inch pieces
1 tablespoon soy sauce
Pinch of white pepper
1 tablespoon toasted sesame oil
Toppings: chili crisp, chopped cilantro, extra scallions, toasted sesame seeds
How the Flavors Work Together
Ginger and Garlic
They create a warm, vibrant base that gives the soup its signature brightness.
Scallions
The white parts deepen the broth flavor while the green parts add freshness at the end.
Shiitake Mushrooms
They bring earthy richness and umami to balance the lightness of the broth.
Baby Bok Choy
It softens slightly while keeping a delicate crunch that makes each spoonful lively and fresh.
Sesame Oil
A small drizzle at the end adds warmth, nuttiness, and depth.
Step-by-Step Instructions
Sauté
Heat the oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the sliced shiitake mushrooms. Sauté for 5 minutes until the mushrooms are browned. Add the garlic and ginger and cook for 2 minutes, stirring occasionally.
Simmer
Pour in the chicken stock, shredded chicken, bok choy, soy sauce, white pepper, and the green parts of the scallions. Stir to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, or until the bok choy has softened.
Season
Stir in the toasted sesame oil. Taste and adjust with additional soy sauce, sesame oil, or white pepper depending on your preferences.
Serve
Ladle the soup into bowls and top with chili crisp, cilantro, extra scallions, and sesame seeds for maximum flavor and crunch.
Tips & Tricks
Clean the Bok Choy Thoroughly
Dirt hides easily in its layers; rinse well after chopping.
Use Fresh Ginger and Garlic
Their flavor is essential here and much stronger than pre-minced versions.
Taste and Adjust
Soy sauce amounts vary based on broth saltiness—season gradually.
Don’t Skip the Toppings
Chili crisp, scallions, and cilantro bring the whole soup to life.
Recipe Variations
Add Egg Ribbons
Stir in whisked eggs to create delicate silky strands.
Add Noodles
Rice noodles, ramen, or soba turn the soup into a full meal.
Add Coconut Milk
Swap half the broth for coconut milk for a creamy, slightly sweet twist.
Add Miso
Whisk in 1–2 tablespoons of white miso for extra depth.
Make It Vegetarian
Replace chicken with tofu and use vegetable broth.
FAQs
Can I use rotisserie chicken?
Yes, it works perfectly and saves time.
Can I make it vegetarian?
Replace the chicken with tofu and use vegetable stock.
How spicy is the soup?
The base is mild; add chili crisp for heat.
Can I add noodles?
Absolutely—add your favorite noodles and adjust broth as needed.
How do I store leftovers?
Refrigerate for up to 3 days in an airtight container.
Does it freeze well?
Yes, but add fresh toppings after reheating.
Can I use regular mushrooms?
Yes, but shiitakes add a richer umami flavor.
Can I add coconut milk?
Yes, it creates a creamy, lightly sweet broth.
Is sesame oil necessary?
It’s highly recommended—just a little adds amazing flavor.
Can I double the recipe?
Yes, it scales perfectly.
Conclusion
Ginger Scallion Chicken Soup is the perfect balance of freshness, warmth, and soul-soothing comfort. With its vibrant aromatics, crisp vegetables, and deeply flavorful broth, it’s a simple recipe that feels nourishing and uplifting with every spoonful. Whether you keep it light and brothy or customize it with noodles, eggs, or coconut milk, this bowl is guaranteed to bring brightness to your day and comfort to your kitchen.
Ginger Scallion Chicken Soup
Ingredients
Equipment
Method
- Heat neutral oil in a large pot over medium-high heat. Add the white parts of the scallions and sliced shiitake mushrooms. Sauté for about 5 minutes until mushrooms begin to brown.
- Add minced garlic and grated ginger, stir for ~2 minutes until fragrant.
- Pour in the chicken stock, then add shredded chicken, chopped bok choy, soy sauce, and a pinch of white pepper. Stir to combine and bring to a gentle simmer.
- Simmer for about 5 minutes, until greens are just tender but still vibrant. Remove from heat.
- Stir in toasted sesame oil for aroma and depth. Taste and adjust seasoning (soy sauce or white pepper) as needed.
- Ladle into bowls and top with optional garnishes: green scallion parts, chopped cilantro, toasted sesame seeds, or a drizzle of chili crisp for heat.