Healing Filipino Ginger Chicken Soup Recipe in 45 Minutes

There’s something magical about Filipino ginger chicken soup, the way the fragrant steam rises from the bowl, the warmth that spreads through your body with each spoonful. I remember my Lola (grandmother) stirring a big pot of this golden elixir during rainy season, the scent of ginger and garlic filling our tiny kitchen. She’d always say, “This soup doesn’t just feed your stomach, it feeds your soul.”

This isn’t just any chicken soup. The Filipino version, with its generous slices of fresh ginger and that umami punch from fish sauce, has been comforting generations through colds, heartbreaks, and everything in between. When my kids come home sneezing from school, this is what I make, it clears sinuses better than any medicine! What makes it special is how simple ingredients transform into something extraordinary. That first sip takes me right back to Lola’s kitchen every time.

Why You’ll Love This Filipino Ginger Chicken Soup

Let me tell you why this soup is my go-to comfort food (and soon yours too!):

• Quick to make, In under an hour, you’ll have steaming bowls of comfort ready
• Healing powers, The ginger clears your sinuses while the broth soothes your soul
• Bursting with flavor, That magical combo of garlic, ginger and fish sauce creates depth you wouldn’t believe
• Flexible recipe, Got extra veggies? Toss ’em in! The soup welcomes all additions
• Tastes even better next day, The flavors deepen beautifully overnight (if you can resist eating it all at once!)

Ingredients for Filipino Ginger Chicken Soup

Here’s everything you’ll need to make this soul-warming soup. I promise it’s all simple stuff you can find at any grocery store. The magic happens in how these basic ingredients come together!

• 1 tbsp vegetable oil, Just enough to get things sizzling
• 1 onion, chopped, Yellow or white, whatever you’ve got
• 3 cloves garlic, minced, Don’t skimp here, this is flavor central!
• 2 inches ginger, sliced thinly, Fresh is best, and slice against the grain
• 1 lb chicken thighs, bone-in, skin-on, Trust me, the bones make the broth richer
• 6 cups chicken broth, Homemade if you’ve got it, but store-bought works too
• 2 tbsp fish sauce, The secret umami bomb (don’t worry, it won’t taste fishy)
• 1 chayote, peeled and sliced, Adds the perfect crunch (sub zucchini if needed)
• 1 carrot, sliced, For color and sweetness
• 1 bunch spinach, chopped, Adds that fresh green goodness at the end

See? Nothing fancy, just real ingredients that make magic together. Now let’s get cooking!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this soup! Just grab:

• A large pot, Big enough to hold all that goodness (mine’s a well-loved 6-quart Dutch oven)
• Cutting board, For prepping all those aromatics
• Chef’s knife, To make quick work of the ginger, garlic and veggies
• Wooden spoon, My favorite for stirring (no scratches on the pot!)
• Measuring spoons, For that perfect fish sauce balance

That’s it! Now let’s make some chicken soup magic.

How to Make Filipino Ginger Chicken Soup

Okay, let’s get cooking! This soup comes together in simple steps, but each one builds layers of flavor. Follow along and you’ll have the most aromatic, comforting bowl of goodness in no time.

1. Sizzle those aromatics: Heat the oil in your large pot over medium heat. Add the onion, garlic, and ginger, oh, that smell! Cook for about 2 minutes until fragrant (but don’t let the garlic burn). This is where the magic starts.
2. Brown the chicken: Add those beautiful chicken thighs skin-side down first. Let them get golden brown, about 3 minutes per side. Don’t rush this step! Those browned bits equal flavor gold at the bottom of your pot.
3. Build the broth: Pour in the chicken broth and fish sauce. Scrape up any tasty browned bits from the bottom, that’s liquid gold! Bring to a boil, then immediately reduce to a gentle simmer. Let it bubble away for 20 minutes, this is when the chicken gets tender and the broth develops depth.
4. Add the veggies: Toss in your chayote and carrot slices. Simmer for 5 more minutes, just until they’re tender but still have a bit of crunch. Nobody likes mushy veggies!
5. Finish with greens: Stir in the chopped spinach last, it only needs 2 minutes to wilt perfectly. Turn off the heat and let the soup rest for 10 minutes (this is when all the flavors really get to know each other).

See? Simple as can be. Now grab your biggest spoon and get ready for the most comforting bowl of soup you’ve had in ages. The hardest part is waiting those 10 minutes before digging in!

Tips for the Best Filipino Ginger Chicken Soup

Here are my tried-and-true secrets for making this soup unforgettable:

• Don’t skip browning the chicken, Those crispy bits add SO much flavor to the broth
• Taste before adding salt, Fish sauce is salty already, so adjust at the end
• Slice ginger thin, More surface area means more ginger flavor in every bite
• Let it rest, Those 10 minutes off heat let flavors marry beautifully
• Make it your own, Add mushrooms, green beans, or even a squeeze of lemon at serving

Trust me, these little touches make all the difference between good soup and “wow” soup!

Serving Suggestions for Filipino Ginger Chicken Soup

Oh, the fun part! I love serving this soup with a handful of fresh green onions and a squeeze of calamansi (or lemon if that’s what you’ve got). For heartier meals, pair it with steamed jasmine rice or crusty bread to soak up every last drop of that gingery broth. Sometimes I’ll add chili flakes for friends who like it spicy, it’s all about making it your own!

Storage and Reheating Instructions

This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days, the flavors actually get better. For freezing, skip the spinach (add fresh when reheating) and it’ll keep for 2 months. To reheat, warm gently on the stove over medium-low heat, don’t boil or you’ll lose that perfect texture. If it thickens, just add a splash of broth or water. Pro tip: Freeze individual portions for instant comfort on busy nights!

Nutritional Information

Each comforting bowl of this Filipino ginger chicken soup contains approximately 280 calories, with 28g protein, 12g carbs, and 14g fat. It’s packed with vitamin A (70% DV) and vitamin C (20% DV). Note: Values may vary slightly based on specific ingredients used.

Frequently Asked Questions About Filipino Ginger Chicken Soup

Can I use chicken breasts instead of thighs?
You can, but bone-in, skin-on thighs make the broth richer. If using breasts, reduce cooking time to prevent dryness. I always say thighs are worth it for that melt-in-your-mouth texture!

What can I substitute for chayote?
No chayote? No problem! Zucchini works great, or try green papaya if you can find it. Even potatoes make a good substitute, just adjust cooking time as needed.

How can I make this soup less salty?
Start with 1 tbsp fish sauce instead of 2, then add more to taste. You can also use low-sodium broth. Remember, you can always add salt, but you can’t take it out!

Can I make this vegetarian?
Absolutely! Swap chicken for mushrooms and use vegetable broth. The ginger and garlic will still give you that amazing Filipino flavor profile.

Why let the soup rest before serving?
Those 10 minutes off heat let the flavors deepen and the chicken become extra tender. It’s like letting a good stew sit overnight, magic happens when ingredients have time to mingle!

For more delicious recipes and cooking inspiration, check out Recipesloop.

Filipino Ginger Chicken Soup

A comforting and flavorful Filipino chicken soup with ginger, perfect for cold days or when you need a soothing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: Filipino

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 tbsp vegetable oil
• 1 onion chopped
• 3 cloves garlic minced
• 2 inch ginger sliced thinly
• 1 lb chicken thighs bone-in, skin-on
• 6 cups chicken broth
• 2 tbsp fish sauce
• 1 chayote peeled and sliced
• 1 carrot sliced
• 1 bunch spinach chopped

Equipment

• Large Pot
• Cutting board
• Chef’s knife

Method

 

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
2. Add the chicken thighs and cook until browned on both sides, about 5 minutes.
3. Pour in the chicken broth and fish sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the chayote and carrot. Simmer for another 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes.
6. Remove from heat and let rest for 10 minutes before serving.

Notes

For extra flavor, garnish with green onions and a squeeze of calamansi or lemon before serving.