Soothing Shredded Chicken and Ginger Bone Broth Soup
A gentle, protein-rich soup made with warm chicken bone broth, diced vegetables, and freshly grated ginger to soothe your throat. It provides nourishing comfort without heavy carbs when you are feeling under the weather.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by June + Lila
June created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Knife and cutting board
Time saver
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat 1 tsp olive oil in a…
- 01
Heat 1 tsp olive oil in a…
Heat 1 tsp olive oil in a small saucepan over medium heat, around 300°F (150°C).
Tap card to mark done - 02
Add 1 tsp minced fresh ginger and…
Add 1 tsp minced fresh ginger and 0.5 chopped carrot to the pan. Sauté for 3 minutes until the ginger is fragrant and the carrot begins to soften slightly.
Look for: the ginger is fragrant and the carrot begins to soften slightly
Tap card to mark done - 03
Pour in 1
Pour in 1.5 cups (360ml) chicken bone broth and add 150g cubed chicken breast. Bring the liquid to a gentle boil, then turn the heat down to low, cover with a lid, and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and shreds easily
Tap card to mark done - 04
Remove the chicken pieces with tongs
Remove the chicken pieces with tongs, shred them using two forks on a cutting board, and return the shredded chicken to the pot.
Tap card to mark done - 05
Stir in 0
Stir in 0.5 diced zucchini and 1 cup fresh spinach. Simmer uncovered for 3 to 4 minutes until the zucchini is tender and the spinach is fully wilted.
Look for: the zucchini is tender and the spinach is fully wilted
Tap card to mark done - 06
Ladle the hot soup into a bowl…
Ladle the hot soup into a bowl and let cool for 2 to 3 minutes before serving. Enjoy warm.
Allow: 2 to 3 minutes
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