Chicken With Ginger Broth | Cook for Your Life
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Chicken With Ginger Broth

Rated 4.7 out of 5
4.7 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 65 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

When it’s cold outside, this chicken dish will keep you warm. This dish is not only delicious — it’s an ideal meal for those in cancer treatment. The chicken and vegetables nourish, while the gingery...


  • 4 chicken breasts, skinless, bone-in
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 3 leeks, white parts only
  • 3 garlic cloves
  • Salt, to taste
  • 2 cups daikon radishes or turnips, cut into large cubes (optional)
  • 3 dried shiitake mushrooms, soaked in hot water
  • 2 cups spinach, washed
  • 1 tablespoon fresh cilantro
  • 2 scallions, thinly sliced
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Nutrition Facts


13 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


1 g


0 g


0 g


1 g


22 mg


  1. Put the chicken in a heavy pot with the ginger, daikon, and leeks. Add enough water to almost cover the chicken and sprinkle with salt. Bring to a boil, then cover and bring the heat to low. Simmer for 15 minutes, then turn the heat off and leave the chicken in the pot to steam for 30 minutes. Do not remove the lid.
  2. While the chicken is steaming, drain the mushrooms, cut off the hard stalks, and thinly slice. Heat ½ cup water in a small saucepan and simmer the mushrooms for 5 minutes. Drain. Set aside.
  3. Take the chicken from the pot and thinly slice the breasts. Bring the broth to a boil. Taste for salt.
  4. Divide the spinach between 4 bowls. Add the mushrooms and then some sliced chicken. Cover with hot broth. Add a pinch of cilantro and scallions. Serve immediately.

Chef Tips

If you are on a bland diet, you may want to use only ½ the amount of ginger root, and leave out the garlic and scallions.

If you’d like to add some calories and bulk the soup up, soak and soften some rice noodles in hot water, about 1 ounce per person. Drain, and add to the bowls before the vegetables, chicken, and broth.

If you like a little spice, mix together 1 teaspoon of toasted sesame oil, 2 teaspoons Thai chili sauce, and 1 teaspoon of soy sauce. Serve family style in a small dipping bowl. Individuals can add the sauce to the broth to suit their taste.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society