• 1 pound boneless, skinless chicken thighs (or breasts for a leaner option)
• 6 cups low-sodium chicken broth (store-bought or homemade)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 2 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 1 cup baby spinach or kale, roughly chopped (optional for extra greens)
• 1 tablespoon olive oil or neutral cooking oil
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1 teaspoon toasted sesame oil (optional, for a nutty finish)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley for garnish (optional)
• Juice of half a lemon or lime (to brighten before serving)

Substitution tips: If fresh ginger is hard to find, 1 teaspoon of ground ginger can be used, but it won’t deliver quite the same fresh zing. Chicken thighs provide great flavor and tenderness, but breasts work well too, especially if you prefer a lighter soup. For a vegetarian twist, swap the chicken for firm tofu and use vegetable broth.