Chicken Clear Soup
Light, soothing chicken clear soup made with bone-in chicken, ginger, garlic, and vegetables simmered gently for a clean, savory broth. It feels comforting without being heavy and works beautifully as a simple starter.
For 4 servings
- prep · ~10 min
Prepare the chicken and vegetables.
1.Wash the chicken pieces well and set them aside.2.Quarter the onion, slice the carrot, and finely chop the beans.3.Lightly crush the ginger, garlic, and black peppercorns. - boil · ~15 min
Boil the soup base.
1.Add chicken, onion, carrot, beans, ginger, garlic, black peppercorns, salt, and water to a deep pot.2.Bring everything to a boil over medium-high heat.3.Skim off any foam that rises to keep the broth clear.TIPSkimming the foam in the first few minutes helps the soup stay clean and clear. - simmer · ~25 min
Simmer until the broth is flavorful.
Lower the heat, cover loosely, and simmer gently for 25 minutes until the chicken is cooked through and the broth tastes rich and light at the same time.
TIPKeep the heat gentle after boiling. A hard boil makes the broth cloudy. - assemble · ~7 min
Strain and shred the chicken.
1.Lift out the chicken pieces and strain the broth into a clean pot.2.Discard the cooked onion, ginger, garlic, and peppercorns.3.Shred a small amount of chicken and return it to the clear broth. - boil · ~3 min
Warm the soup again.
Bring the strained soup back to a gentle boil for 2 to 3 minutes so the shredded chicken heats through.
- garnish
Garnish with coriander leaves.
- serve
Serve the soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Start skimming as soon as the first foam appears; waiting too long can cloud the broth.
- 2Keep the pot at a bare simmer after boiling, because rolling bubbles make clear soup look muddy.
- 3Use bone-in chicken pieces for a fuller body and better savory depth without adding stock cubes.
- 4Strain through a fine sieve or muslin if you want an especially clean, restaurant-style clear soup.
- 5Shred only a little chicken back into the soup so the broth stays light rather than stew-like.
- 6If making ahead, chill the strained broth and lift off any solidified fat before reheating.
- 7Add coriander only at the end so it stays fresh and bright instead of turning dull in the hot broth.
Adapt it for your goals.
Low-carb
Skip the carrot and use extra beans or a little shredded cabbage for a lighter, lower-carb clear soup.
spicierSpicier
Add a slit green chilli while simmering for a sharper heat that still suits the clean broth style.
more vegetableMore-vegetable
Include a few mushrooms or shredded cabbage in the simmer for extra texture and a deeper earthy note.
pressure cookerPressure-cooker
Cook everything under pressure for faster extraction of flavor, then strain well to keep the soup clear.
Why this is on our healthy list.
Light Yet Nourishing
This soup is broth-based with chicken and vegetables, making it comforting and filling without feeling heavy.
Protein from Chicken
Bone-in chicken adds satisfying protein to the soup, helping make a simple starter feel more substantial.
Aromatic Digestive Support
Ginger, garlic, and black pepper are classic warming ingredients that add flavor and are often valued in soothing soups.
Vegetable Enrichment
Carrot, beans, onion, and coriander contribute plant compounds and everyday nourishment along with freshness.
Frequently asked questions
Usually the pot boiled too hard or the foam was not skimmed early enough. Keep it at a gentle simmer and strain the broth well.
