Warm Your Soul with Ginger Chicken and Rice Soup

This Ginger Chicken and Rice Soup is a comforting blend of ginger, chicken, and rice, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soup

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 lb boneless, skinless chicken thighs Ideal for tender bites; swapping with chicken breast? Reduce cooking time to keep it juicy.
8 cups chicken broth A flavorful base; vegetable broth works for a vegetarian twist.
2 tbsp avocado oil Sauté-friendly and heart-healthy; olive oil can be an alternative.
1 tbsp toasted sesame oil Adds depth with a nutty flavor; substitute with regular sesame oil if necessary.
2 cups thinly sliced yellow onion Sweetens the broth; shallots can provide a lovely variation.
4 cloves garlic, minced Infuses aromatic richness; garlic powder is an option if you're in a pinch.
1 inch fresh ginger, cut into thin matchsticks Essential for that warming zing.
6 units green onions, sliced and divided Brightens the dish with freshness; swap in chives if desired.
1/2 cup uncooked jasmine rice Provides heartiness; consider basmati or brown rice with adjusted cooking times.
3 cups chopped baby bok choy Adds nutrition and a mild flavor; broccoli or spinach are great substitutes.
3 tbsp tamari or soy sauce Boosts umami; ensure tamari for gluten-free or try coconut aminos for a twist.
1 tbsp rice vinegar Balances the flavors with acidity; apple cider vinegar can work in a pinch.
1/2 tsp turmeric Gives color and health benefits; omit if unavailable.
1/2 tsp ground coriander Deepens the flavor profile; cumin is a good alternative if you prefer.
2 tsp salt Essential for seasoning; taste as you go based on your preferences.
1 tsp black pepper Adds seasoning depth; use white pepper for milder flavor if preferred.
1/2 units lime, juice of Brightens flavors beautifully; lemon juice can be a suitable stand-in.

For Garnishing

toasted sesame seeds Adds crunch and appeal; skip for a nut-free version.
fresh cilantro Enhances freshness and color; parsley can do in a pinch.
chili oil Drizzle for added heat if you love spice!
lime wedges Perfect for an extra zesty kick when serving.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, combine 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil, heating over medium heat. Allow the oils to shimmer for about 1-2 minutes.
Add 2 cups of thinly sliced yellow onion, 4 cloves of minced garlic, and 1 inch of fresh ginger cut into thin matchsticks to the pot. Sauté these ingredients for 5-6 minutes until they're soft and fragrant. Season with 2 teaspoons of salt and 1 teaspoon of black pepper to enhance their flavors.
Pour in 8 cups of chicken broth, along with 3 tablespoons of tamari, 1 tablespoon of rice vinegar, 1/2 teaspoon of turmeric, and 1/2 teaspoon of ground coriander. Stir to combine and bring to a gentle boil, about 3-4 minutes.
Gently add 1 pound of boneless, skinless chicken thighs and 1/2 cup of uncooked jasmine rice to the broth. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
After simmering, carefully remove the chicken thighs and shred into bite-sized pieces. Return the shredded chicken to the pot.
Stir in 3 cups of chopped baby bok choy and the sliced green parts of 6 green onions. Simmer uncovered for an additional 3-4 minutes, allowing the bok choy to become tender and vibrant.
Squeeze in the juice of 1/2 lime and taste. Adjust with more salt or pepper as needed.
Ladle the hot soup into bowls, garnishing each bowl with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil if desired. Serve lime wedges on the side.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For maximum freshness, garnish with cilantro and sesame seeds just before serving. Store leftovers for up to 3 days in the fridge.

Tried this recipe?

Let us know how it was!