Go Back
–+ servings
Ginger Chicken and Rice Soup

Ginger Chicken and Rice Soup

Ginger Chicken and Rice Soup is a comforting blend of chicken, ginger, and bok choy, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb boneless, skinless chicken thighs Substitute with chicken breast for a lighter version.
  • 8 cups chicken broth Vegetable broth can be used for a vegetarian alternative.
  • 2 tbsp avocado oil Olive oil works well if preferred.
  • 1 tbsp toasted sesame oil Regular sesame oil can be used if necessary.
  • 2 cups thinly sliced yellow onion Shallots can be substituted for a different taste.
  • 4 cloves garlic, minced Use garlic powder in a pinch if needed.
For the Flavor
  • 1 inch fresh ginger, cut into thin matchsticks Ground ginger is a great substitute if fresh is unavailable.
  • 6 green onions, sliced and divided Regular onions are a suitable alternative.
  • 1/2 cup uncooked jasmine rice Consider using brown rice or quinoa for a nutritious twist.
  • 3 cups chopped baby bok choy Spinach or Chinese cabbage can be used as convenient substitutes.
For Seasoning and Acidity
  • 3 tbsp tamari or soy sauce Coconut aminos are a soy-free alternative.
  • 1 tbsp rice vinegar Apple cider vinegar works if rice vinegar is unavailable.
  • 1/2 tsp turmeric Known for its anti-inflammatory properties.
  • 1/2 tsp ground coriander
  • 2 tsp salt Adjust based on taste preferences.
  • 1 tsp black pepper Adjust based on taste preferences.
  • 1/2 lime, juiced Brightens and elevates the flavors.
For Garnishing
  • toasted sesame seeds Adds a delightful crunch as a garnish.
  • fresh cilantro Provides a refreshing finish.
  • chili oil Optional drizzle for a touch of heat.
  • lime wedges Serve on the side for an extra citrus boost.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Ginger Chicken and Rice Soup
  1. Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil in a large pot over medium heat.
  2. Add 2 cups of thinly sliced yellow onion, 4 minced garlic cloves, and 1 inch of matchstick-cut ginger to the pot. Sauté for 5–6 minutes until the onions are soft and translucent.
  3. Pour in 8 cups of chicken broth, 3 tablespoons of tamari, 1 tablespoon of rice vinegar, 1/2 teaspoon of turmeric, and 1/2 teaspoon of ground coriander. Stir and bring to a gentle boil.
  4. Introduce 1 pound of boneless, skinless chicken thighs and 1/2 cup of uncooked jasmine rice. Cover and simmer for 20 minutes.
  5. Carefully remove the chicken, shred it into bite-sized pieces, and return to the pot.
  6. Add 3 cups of chopped baby bok choy and the sliced green tops of 6 green onions. Simmer uncovered for 3–4 minutes until bright and tender.
  7. Squeeze in the juice of 1/2 lime and adjust seasoning as necessary. Stir well before serving.
  8. Ladle the hot soup into bowls, garnishing with toasted sesame seeds, fresh cilantro, and an optional drizzle of chili oil. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for longer storage.

Tried this recipe?

Let us know how it was!