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Ginger Chicken Soup Recipe made in the slow cooker at Rae Gun Ramblings #Kleenextarget #PMedia #ad


I swear that this soup has definitely helped shorten the life of our colds and flu's as well as just make the whole experience just a little more bearable.


  • Chicken
  • Ginger peeled
  • Garlic
  • Water
  • Salt and Pepper to taste


  • Just throw all the ingredients together except for the salt and pepper.
  • For 1 thigh I used my small crock pot and filled the water until it was submerged (about 1/2 the crock pot full) and for a whole chicken make sure it’s cut in pieces and I fill the crock pot as high as I can with water. I like to use bone in skin on chicken.
  • Cook on high for about 4 hours or until chicken is cooked through and easily pulls of the bone.
  • Discard the skin and bone.
  • Add salt and pepper to taste.


This recipe is so flexible just use what you have you don’t even have to worry about the proportions. I’ve made this with 1 thigh to a whole chicken. For the garlic you can use smashed cloves or spoons full of that jarred minced garlic. For the ginger use at a piece that’s peeled at least 2 inch for one piece of chicken. The more the better. It’s never been an overwhelming ginger taste for me and I’m not the biggest ginger fan. And then water to cover your chicken or to fill your crock pot.
When I cook a whole chicken usually it’s more meat in proportion to the broth so I’ll often save some of the meat to use in enchiladas or something. But keep in mind the chicken will be a bit flavorless since it’s been infusing your soup the whole time so if you want to use it in something else you’ll want to use a lot of seasoning. Do not eat the piece of ginger it’s just there to flavor the soup. If you didn’t chop up the garlic you can discard that too.
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