This spicy garlic chicken broth is the magic elixir that soothes sore throats, warms you up on a chilly day and makes instant ramen infinitely better.
I don’t like using the words “healing recipe” because I’m not a doctor and there’s no proof that this broth will heal anything. But I can tell you that this recipe is exactly what I reach for when someone in our home is feeling ill. Sore throats and sinus issues stand no chance against this spicy, warm broth flavored with fresh ginger, garlic, lime and soy sauce (or Tamari/Coconut Aminos if you want to keep it gluten free).
Full recipe + amounts can be found in the recipe card below.
- Chicken stock / Bone broth: I always have homemade stock in the freezer but any stock or broth you like or have will work here. Bone broth is ideal as it is highly nutritious and packed with collagen.
- Fresh ginger.
- Fresh garlic.
- Lime juice.
- Fresh chillies. Any chillies will work. I used Bird’s Eye chillies but any fresh hot pepper will be delicious.
- Spring onions / Green onions / Scallions.
- Soy sauce. Tamari or Coconut Aminos are suitable alternatives.
- To serve: Noodles, fresh cilantro/coriander/shredded chicken/sauteed greens. This is completely optional but makes the broth more of a meal.
How to make chicken broth
- Infuse the stock: Heat a tablespoon of oil in a pot set over medium heat. Add the garlic, ginger, spring onions and chillies and saute for a few minutes until fragrant. Pour in the chicken stock/bone broth, lime juice and soy sauce. Bring to a simmer and allow to cook for 10 minutes. You can cover the broth and let it cook for up to an hour gently. This will result in a much more flavorful broth but 10 minutes is perfectly fine if you want a quick meal.
- Finish and serve: Taste and adjust seasoning to your preference. At this stage I often add a teaspoon of honey to balance the acid from the lime but this is optional. You might want more lime or soy for saltiness so tweak it until you’re happy with the flavor. Serve the broth on its own or over cooked noodles topped with more chillies, spring onion and fresh herbs. You could add poached chicken, a boiled egg or sauteed greens to turn it into a ramen-inspired meal too.
Freezing and storing instructions
- Freezing: Allow the cooked broth to cool completely then transfer to suitable jars or freezer bags. Freeze for up to 6 months. Allow to thaw completely before reheating and serving.
- Storing: The cooked and cooled broth can be kept in the fridge for up to a week in airtight containers.
Easy soup recipes
Easy spicy garlic chicken broth
- 1 tbsp olive oil
- 1 head of garlic halved
- 5 cm (2in) piece fresh ginger sliced
- ½ cup spring onions / green onions finely sliced
- 1 red chilli halved
- 8 cups chicken stock / bone broth
- 1/3 cup soy sauce
- 2 tbsp lime juice
- 1 tsp honey (optional)
- Heat the oil in a pot set over medium heat.
- Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
- Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
- Taste and adjust seasoning as preferred then serve.
Made a few tweaks to make it more Keto friendly— ommmmmg. I’m in love. Kicked my sore throat right in the butt.
Do you roast the garlic head first ? just seems very quick. Im no professional.
But this really does look amazing. I must get the ingredients and give this ago.
My type of food.
No, I sear it in the pan for a few minutes and then simmer for up to an hour but most often I let it go for 10-20 minutes and the garlic is just softened. If you want it to be very soft simply simmer the broth for longer.
The photo of this is beautiful with the garlic floating in the broth. I just had to let you know you could frame this, but eating will be my first choice.
That is such a lovely comment, thank you so much Nora.
I have a sore throat, and an upset tummy and was looking for chicken stock soup recipes and came across this one. Seeing the above comment made me catch your name and now I’m shook we have the same name hahaha. I’m excited to make the soup tonight thank you for sharing this recipe I can already imagine how yum its going to be and I agree with Nora, absolutely love the picture x
I made this on a lunch break! Thank you! It is so tasty! Can’t wait to make it for my kids- a healthier version of ramen noodles! Bonus points for clearing my sinuses too! I used red pepper flakes because I didn’t have peppers in the house.
So great to hear!
Hello! I’m making your recipe tonight. Can I use lemon instead of lime? Thank you! So excited!
What do you do with the halved garlic head? Do you simmer it while and remove it? Chop it and incorporate?
I just simmer the broth with it. You could absolutely squeeze it out and serve it with the broth but that’s not necessary.