My family has made this soup for a few years. We love it because it’s the perfect balance of ginger and spicy heat. The only change I made was, at the end when I had the broccoli, parsley and peas, I turn off the heat and let them sit and cook in the hot soup…no mushy broccoli or peas. 

In reply to Bailey.

i used the rotissire chicken, and added it with the peas and broccoli, came out fine. very good

I love the ginger spice in this recipe. I added some cayenne as well. Cooked exactly as the recipe describes.

AMAZING soup!! I only deviated from the recipe slightly. I don’t like over cooked broccoli so I add lightly cooked broccoli to each individual bowl. The flavor of the soup is delightfully light and refreshing but sooo satisfying. I will be making this one frequently!!

Hi Deb,

Anytime you reheat vegetables you do lose a bit of the nutrients. However, this is a great soup to freeze and reheat!

Hi Becky,

You sure can! The flavor and texture will be better if you still saute the onions and aromatics on the stovetop first, but it’s not necessary.

A friend shared this recipe with me a few years ago and it has become my go-to whenever I need a diet reset (ie after the holidays), and to bring to friends or family members who are sick. It’s deeply nourishing! The only adjustments I make are to use bone broth and add the juice of one lemon at the end of cooking. Perfection!