filipino ginger chicken soup easy — Easy Filipino Ginger Chicken Soup is the kind of thing I crave when the weather flips, my nose feels a little stuffy, or I just want dinner that feels like a hug. You know those days when you do not want anything complicated, but you still want something homemade and comforting? This is my answer. It is warm, gingery, light but filling, and honestly hard to mess up. I make it when I want a reset meal that still tastes like real food. 
What is Arroz Caldo?
Okay, quick confession: even though we are talking about ginger chicken soup today, I keep getting asked about arroz caldo because the flavors overlap in the best way. Arroz caldo is a Filipino chicken and rice soup or porridge that is usually simmered with ginger, garlic, onion, and chicken until everything turns cozy and spoonable.
Think of it like the comfort-food cousin of ginger chicken soup. Instead of a clear broth with veggies, arroz caldo leans creamy and thick because of the rice. It is the type of bowl you make when you want something extra soothing, especially when someone at home is under the weather.
If you are in a full-on ginger soup mood, you might also like this classic tinola style bowl. I have a similar cozy recipe here: Chicken Tinola Filipino Ginger Soup Perfect for Cold Days.
For my version of ginger chicken soup, I keep the steps simple: sauté aromatics, simmer chicken, add leafy greens, and finish with brightness like calamansi or lemon. The smell alone will make your kitchen feel like home.
Traditional vs. Modern Variations
Traditional arroz caldo is usually pretty straightforward: chicken, rice, ginger, garlic, onion, fish sauce, and toppings like toasted garlic, scallions, and sometimes a boiled egg. Traditional ginger chicken soup in the tinola family often uses green papaya or sayote and leafy greens like malunggay or spinach.
Now here is where modern life kicks in. We adapt based on what we have and how busy the day is. I have made this on weeknights when I only had chicken thighs and a bag of spinach, and it still came out amazing.
My go to easy ginger chicken soup method
This is the quick, no stress way I do it most of the time:
- Chicken: thighs or drumsticks for better flavor, but breast works too
- Ginger: lots of it, sliced or lightly smashed
- Aromatics: garlic and onion
- Seasoning: fish sauce or salt, plus black pepper
- Veg: sayote, green papaya, or even zucchini in a pinch
- Greens: malunggay if you have it, but spinach or bok choy is easy
Some modern variations I actually love:
Crockpot version: toss everything in and let it do its thing. This one is super helpful when you want dinner ready without thinking about it: Crockpot Chicken Tinola Ginger Chicken Soup Filipino Style.
More add ins: mushrooms, a little chili for heat, or a splash of coconut water if you like a slightly sweet broth (not traditional, but surprisingly good).
Rice on the side: I often serve my ginger chicken soup with rice, and it starts to feel like an in-between of tinola and arroz caldo. Not strict, just delicious.
“I tried your ginger chicken soup on a rainy night and my whole family went quiet, like the good kind of quiet when everyone is too busy eating. The ginger and fish sauce combo was perfect.”
Health Benefits of Arroz Caldo
Let us be real. None of us are eating soup because we want a lecture, but it is nice when comfort food also makes you feel good.
Both arroz caldo and Filipino ginger chicken soup hit a lot of the same “feel better” notes, mostly because of the ginger, warm broth, and simple ingredients.
Why ginger chicken soup feels so comforting
Here is what I notice when I make this regularly:
Ginger: It is warming, fragrant, and makes the broth taste clean and alive. Many people also reach for ginger when they want something soothing for the stomach.
Chicken broth: Hydrating, light, and easy to eat even when you are not super hungry. If you simmer bone in chicken, the broth gets richer without needing anything fancy.
Garlic and onion: They build flavor fast, and that savory smell is basically the signal that comfort is on the way.
Leafy greens: Tossing in spinach or malunggay makes the bowl feel balanced, like you did something good for yourself today.
One tip from my own kitchen: if you want a cleaner tasting soup, skim off extra foam and fat during the first simmer. It is a tiny step, but it makes the broth feel lighter.
Perfect Pairings for Arroz Caldo
This is where things get fun, because pairings are personal. Some people want extra rice, others want something crunchy on the side. Here are my favorites, whether you are making arroz caldo or Filipino ginger chicken soup.
Calamansi or lemon wedges: This is non negotiable for me. A squeeze right before eating wakes everything up.
Fish sauce on the table: Not everyone needs it, but someone always reaches for it.
Something crispy: Fried garlic bits, toasted garlic, or even a handful of crushed chicharron if you are feeling it.
Warm pandesal: Great for dipping into broth, especially if you are skipping rice.
If you want another Filipino comfort soup night, this creamy one is also a crowd pleaser: Chicken Sopas Creamy Filipino Macaroni Soup.
Tips for the Best Arroz Caldo
Even if you are mostly here for Filipino ginger chicken soup, these tips carry over, because the flavor base is similar. I have made enough pots of this to learn what matters and what does not.
Small tweaks that make a big difference
Brown the aromatics first: Sauté ginger, garlic, and onion until they smell sweet and toasty. That is your flavor foundation.
Use bone in chicken if you can: Thighs and drumsticks give you a richer broth without extra work. If using breast, do not overcook it. Pull it out once cooked, shred, then add it back.
Do not drown the ginger: I love ginger, but you still want balance. Start with a good handful of slices, then add more if you want it punchier.
Season in layers: A little fish sauce early, then taste again near the end. Soup always needs a final taste check.
Add greens last: Spinach and malunggay cook fast. Add them right at the end so they stay bright and not sad.
And if your soup tastes like something is missing, it is usually acid. Add calamansi, lemon, or even a tiny splash of vinegar. It makes the broth pop.
Common Questions
Can I make this Filipino ginger chicken soup easy version with chicken breast?
Yes. Just simmer it gently and pull it out as soon as it is cooked through, then shred it and return it to the pot. Breast dries out if it boils too hard for too long.
What can I use if I cannot find green papaya or sayote?
Zucchini works, or even carrots and a little cabbage. It will not be traditional, but it will still taste great and feel like a real meal.
How do I store leftovers?
Cool it down, then store in a sealed container in the fridge for up to 3 days. Reheat gently so the chicken stays tender. If you added greens, they may soften more, but the soup is still good.
Can I freeze it?
You can freeze the broth and chicken really well. If possible, add fresh greens after reheating instead of freezing them in the soup.
How spicy is it supposed to be?
Usually not spicy at all. If you want heat, add sliced chili or chili oil at the table so everyone can choose their own level.
A cozy bowl to make this week
If you have been craving something soothing, Filipino ginger chicken soup easy — Easy Filipino Ginger Chicken Soup is a solid place to start, and it is the kind of recipe you will make again without even needing to look it up. Once you get the ginger, garlic, and chicken simmering, the rest is basically just tasting and adjusting until it feels right. If you also want to explore arroz caldo from another home cook, I like this helpful read: Arroz Caldo | Filipino Chicken and Rice Soup – Kitchen Confidante®. Make a pot, squeeze in some calamansi, and let dinner be simple tonight. 
Filipino Ginger Chicken Soup
Ingredients
Main Ingredients
- 4 pieces Chicken thighs or drumsticks Bone-in for better flavor
- 1 cup Ginger Sliced or lightly smashed
- 3 cloves Garlic Minced
- 1 medium Onion Chopped
- 2 tablespoons Fish sauce For seasoning; adjust according to taste
- 1 cup Sayote or green papaya Can substitute with zucchini if unavailable
- 2 cups Spinach or malunggay Add towards the end of cooking
- 1 liter Water or chicken broth For the soup base
Instructions
Preparation
- Sauté the ginger, garlic, and onion in a pot until fragrant and slightly golden.
- Add the chicken thighs or drumsticks and brown them on all sides.
- Pour in water or chicken broth and bring to a simmer.
- Add the fish sauce and sayote or green papaya. Cook until the chicken is tender.
- Stir in the spinach or malunggay and cook for another few minutes until the greens are wilted.
- Adjust seasoning and serve hot with calamansi or lemon wedges.