This ginger chicken soup with garlic, sesame, and chili oil is one of my favorite comforting meals when I want something warm, flavorful, and nourishing. I love how the fresh ginger and garlic create a rich and aromatic broth while the sesame and chili oil add depth and a gentle kick of heat. Every bowl feels cozy, satisfying, and packed with savory flavor.

Why You’ll Love This Recipe

I love this recipe because it comes together with simple ingredients while delivering bold and comforting flavors. The chicken stays tender, the broth becomes deeply aromatic, and the chili oil adds the perfect touch of warmth. I also enjoy how customizable the soup is since I can add vegetables, noodles, or rice depending on what I have available. It is perfect for chilly evenings or whenever I want a soothing homemade meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil
1 tablespoon olive oil
1 pound boneless skinless chicken thighs or breasts, sliced
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
6 cups chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil, plus more for serving
2 green onions, sliced
1 cup mushrooms, sliced
2 cups baby spinach
Salt and black pepper, to taste
Sesame seeds, for garnish

Directions

I heat the sesame oil and olive oil in a large pot over medium heat.
I add the sliced chicken and cook until lightly browned.
I stir in the ginger and garlic and cook for about 1 minute until fragrant.
I pour in the chicken broth and add the soy sauce, rice vinegar, and chili oil.
I bring the soup to a gentle simmer.
I add the mushrooms and let them cook until tender.
I stir in the baby spinach and sliced green onions.
I season the soup with salt and black pepper to taste.
I ladle the soup into bowls and finish with extra chili oil and sesame seeds before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes add rice noodles or ramen noodles for a heartier soup.
I enjoy using bok choy or napa cabbage instead of spinach.
I like adding shredded carrots for extra sweetness and color.
I occasionally top the soup with a soft-boiled egg for extra richness.
I sometimes increase the chili oil when I want a spicier broth.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave until heated through. If I add noodles, I prefer storing them separately so they do not absorb too much broth.

FAQs

Can I use rotisserie chicken instead of raw chicken?

I can use shredded rotisserie chicken and add it during the final few minutes of cooking for an even quicker meal.

Is this soup very spicy?

The soup has mild heat from the chili oil, but I can easily adjust the spice level by adding more or less.

What type of mushrooms work best?

I like using shiitake, cremini, or button mushrooms because they all work well in the broth.

Can I freeze this soup?

I can freeze the soup for up to 2 months, although I usually add fresh spinach after reheating for the best texture.

What can I serve with this soup?

I enjoy serving it with steamed rice, dumplings, or crusty bread for a complete meal.

Conclusion

This ginger chicken soup with garlic, sesame, and chili oil is warm, savory, and deeply comforting. I love how the aromatic broth, tender chicken, and subtle spice create such a satisfying bowl of soup. Whether I make it for a cozy dinner or a nourishing lunch, it always feels flavorful, soothing, and homemade.

Ginger Chicken Soup with Garlic, Sesame & Chili Oil

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This ginger chicken soup with garlic, sesame, and chili oil is a warm and nourishing dish filled with tender chicken, aromatic broth, and a gentle kick of spice. Fresh ginger, garlic, sesame oil, and chili oil create deep savory flavor, making every bowl cozy, satisfying, and comforting.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Halal

Ingredients

1 tablespoon sesame oil
1 tablespoon olive oil
1 pound boneless skinless chicken thighs or breasts, sliced
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
6 cups chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil, plus more for serving
2 green onions, sliced
1 cup mushrooms, sliced
2 cups baby spinach
Salt, to taste
Black pepper, to taste
Sesame seeds, for garnish

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Instructions

Heat the sesame oil and olive oil in a large pot over medium heat.
Add the sliced chicken and cook until lightly browned.
Stir in the grated ginger and minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and add the soy sauce, rice vinegar, and chili oil.
Bring the soup to a gentle simmer.
Add the sliced mushrooms and cook until tender.
Stir in the baby spinach and sliced green onions.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and finish with extra chili oil and sesame seeds before serving.

Notes

Rice noodles or ramen noodles can be added for a heartier soup.
Bok choy or napa cabbage work well in place of spinach.
Shiitake, cremini, or button mushrooms all add great flavor.
Top with a soft-boiled egg for extra richness.
Adjust the chili oil to control the spice level.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If using noodles, store them separately to prevent them from absorbing too much broth.