Chicken Broth with Chilli Lime and Ginger | Recipes | Borough Broth

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Chicken Broth with Chilli Lime and Ginger

This is a golden, luscious, zingy and spicy soup that’s perfect for a chilly day. If you’re using leftover chicken this recipe takes just 15 minutes to make, even with the chopping! It’s a nourishing, comforting and simple (also low FODMAP) base recipe from which you can adapt and make your own. Cook this recipe to bring a bit of joy and zing to your day or maybe to those you live with too. The smell of freshly chopped chillies, ginger, spring onions and lemongrass will have them away from their desks and ready for a lunch break in no time.

I’ve used Borough Broth’s Organic Low FODMAP Chicken Bone Broth for this recipe, but you can swap in Borough Broth’s Organic Chicken Bone Broth if you like. If you don’t need the recipe to be low in FODMAPs, you could also use the whole leek and all of the spring onions.

Written by
Emma Hatcher

Serves: 4
Cooking time: 15 minutes


3 pouches of Borough Broth Organic or Organic Low FODMAP Chicken Bone Broth

Green tops of 1 leek, finely chopped

1 inch chunk ginger, peeled and finely sliced

1 stick of lemongrass, sliced in half lengthways

300-400g cooked and shredded chicken, breast and/or thigh

4 spring onions, green tops only, finely chopped

150g swiss chard, leaves roughly chopped and stems saved for another meal

3 limes

*1 red chilli, finely sliced, seeds removed if you prefer*

1 tablespoon tamari, or to taste

small bunch of coriander, roughly chopped

200g gluten-free noodles such as rice or buckwheat

*Chillies and spice can sometimes affect people with IBS, so skip them if needed. Oyster mushrooms would be a delicious addition.


  1. Pour 3 pouches of Borough Broth’s Organic or Organic Low FODMAP Chicken Bone Broth into a large pan and add 400ml of water.
  2. Add the leek tops, ginger and lemongrass and bring the broth to a boil. Turn the heat down and allow to cook for 3-4 minutes.
  3. Meanwhile, cook your noodles according to packet instructions.
  4. Add the chicken to the broth, along with the swiss chard, juice of 2 limes, chilli and sugar. Cook for a further few minutes, until the chicken is piping hot, then add a splash of tamari to taste.
  5. Stir through the coriander before ladling into bowls. Top each bowl with the cooked noodles and serve with extra coriander and lime wedges.
  6. Note: If you haven’t got any chicken cooked, but would like to make this soup, here’s how I poach chicken breasts quickly at home: Place a large saucepan on the hob, adding about 450ml of water per chicken breast. Add your chicken to the saucepan along with a generous few pinches of salt and bring to a simmer. Reduce the heat until barely simmering and cover with a lid. Leave the chicken to poach for 8-10 minutes, depending on its size. Check that the chicken is cooked through and the juices run clear, then remove from the pan, onto a plate or board, to cool. Shred and once fully cooled, store in the fridge until needed.

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