One-Pot Chicken Ginger and Green Bean Soup

Name: One-Pot Chicken Ginger and Green Bean Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breast, patted dry, cut into ¾-inch (2 cm) cubes; 2 tbsp (15 g) fresh ginger, peeled and minced; 3 cloves (15 g) garlic cloves, minced; 8 oz (225 g) fresh green beans, trimmed, cut into 1½-inch (4 cm) pieces; 6 cups (1440 ml) low-sodium chicken broth; 2 tbsp (30 ml) soy sauce; 1 tsp (5 ml) sesame oil; to taste white pepper; 2 stalks (20 g) scallions (green onions), sliced thin, for garnish (optional)

From the MyKitchenBank Kitchen

A light, aromatic Asian-inspired broth with tender chicken breast, crisp green beans, and warming ginger. Ready in under 30 minutes, this simple stovetop soup is perfect for weeknight dinners or when you need something nourishing and quick.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: About 6 cups (1.4 L), serves 4

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Steps

Before you start

Pat the chicken breast dry with paper towels so it browns properly
Trim the green beans and mince the ginger and garlic while the broth heats
Have all ingredients prepped and within reach before you start cooking

1
Heat broth and bring to a boil
- Pour the 6 cups (1440 ml) of chicken broth into a large 4-quart (3.8 L) pot and bring to a rolling boil over medium-high heat.
- This takes about 4–5 minutes.
- You should see large bubbles breaking the surface consistently.
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Ready when: Broth boils with large rolling bubbles
Tip: Use low-sodium broth so you can control the salt level in the finished soup.
2
Cook chicken cubes
- Add the cubed chicken breast to the boiling broth, stir gently, and cook uncovered for 5–6 minutes, stirring occasionally.
- The chicken should turn opaque on all sides and cook through.
- You want the pieces to be just cooked but still tender, so don't overcook.
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Ready when: Chicken is opaque throughout with no pink in the center; internal temp reaches 165°F (74°C)
Tip: Keep the heat at medium-high to maintain the simmer; too low and the chicken will take longer and become tough.
3
Add aromatics
- Stir in the 2 tbsp (15 g) of minced ginger and 3 minced garlic cloves.
- Cook for 1–2 minutes, stirring frequently, until very fragrant.
- You should smell the warm, peppery aroma of the ginger and the sharp garlic throughout the pot.
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Ready when: Ginger and garlic are very fragrant and beginning to release their oils
Tip: Don't let the garlic brown; stir constantly to distribute the heat evenly.
4
Add green beans and simmer
- Add the 8 oz (225 g) of green bean pieces and the 2 tbsp (30 ml) of soy sauce.
- Stir well to combine.
- Reduce the heat to medium and simmer uncovered for 4–5 minutes.
- The green beans should become tender-crisp—still with a slight firmness when you bite them, but no longer raw.
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Ready when: Green beans are bright green and tender-crisp, not mushy; a fork pierces them with slight resistance
Tip: Don't overcook the green beans or they'll turn soft and lose their vibrant color.
5
Season and finish
- Stir in the 1 tsp (5 ml) of sesame oil.
- Taste the soup and season with white pepper to your preference—start with ¼ tsp and adjust.
- The soup should taste warm and peppery without being hot.
- Serve immediately.
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Ready when: Sesame oil is incorporated and soup is seasoned to taste
Tip: White pepper is milder and more aromatic than black pepper—it won't show black specks in the broth. Add it gradually; you can always add more.
6
Garnish and serve
- Ladle the soup into bowls and garnish with sliced scallions if using.
- Serve hot.
- Each bowl should contain cubes of tender chicken, bright green bean pieces, and fragrant broth.
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Tip: Serve immediately while the soup is hot and the green beans are still vibrant.

Good to know

Tips

Pat the chicken dry before cubing so it develops a slight color and texture instead of steaming in the broth.
Ginger is easier to peel with the edge of a spoon—rub it over the bumpy skin to remove just the thin outer layer.
The soup comes together quickly, so have everything prepped before you start cooking. This is a true one-pot meal with no waiting.
For extra warmth, add a small pinch of red pepper flakes or a drizzle of sriracha to individual bowls.

Make ahead

You can prep all ingredients (mince ginger and garlic, trim and cut green beans, cube chicken) up to 4 hours ahead. Store them in separate covered containers in the refrigerator. The soup itself is best served fresh, but leftovers will keep for 1 day refrigerated.

Storage & reheating

Store leftover soup in an airtight container in the refrigerator for up to 1 day. The green beans will soften slightly on standing. Reheat gently over medium heat in a pot, stirring occasionally, until warmed through (about 5 minutes). Do not freeze, as the green beans become mushy and the broth loses its fresh, bright flavor.

Substitutions

fresh green beans → snap peas or bok choy. Snap peas add crunch; bok choy adds tenderness and a mild greens flavor. Use the same weight and cook time.
boneless, skinless chicken breast → boneless, skinless chicken thighs. Thighs are more forgiving and stay juicy longer. Cut into similar-sized cubes and cook for the same time, but check that internal temperature reaches 165°F (74°C).
sesame oil → neutral oil like vegetable or canola oil with a pinch of sesame. If you don't have sesame oil on hand, use 1 tsp neutral oil and add a few drops of sesame oil or skip it entirely. The sesame oil adds depth but is not essential.
white pepper → freshly ground black pepper. Black pepper will show in the broth but tastes equally good. Use ¼ tsp and adjust to taste.