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–+ servings
Ginger Chicken and Rice Soup

Ginger Chicken and Rice Soup for Cozy Comfort Every Time

This Ginger Chicken and Rice Soup is a nourishing meal, packed with ginger and wholesome ingredients, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken thighs or chicken breast
  • 6 cups chicken broth homemade or store-bought
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon toasted sesame oil optional but recommended
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger grated
For Flavor and Texture
  • 1 cup jasmine rice or brown rice
  • 2 cups baby bok choy chopped
  • 2 tablespoons tamari or soy sauce for gluten-free option use tamari
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon turmeric optional
  • 1 teaspoon ground coriander or ground cumin
Seasoning & Garnishes
  • to taste salt
  • to taste black pepper
  • 1 each juice of lime or lemon juice
  • to taste toasted sesame seeds optional
  • to taste fresh cilantro for garnishing
  • to taste chili oil for drizzle
  • as desired lime wedges for serving

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat the avocado oil and toasted sesame oil in a large pot over medium heat for about 1 minute until shimmering.
  2. Sauté the diced yellow onion, minced garlic, and grated ginger for 5-6 minutes until the onion is translucent.
  3. Pour in the chicken broth, tamari, rice vinegar, turmeric, and ground coriander; bring to a gentle boil.
  4. Add the chicken thighs and jasmine rice; lower heat, cover, and simmer for 20 minutes.
  5. Remove the chicken, shred it into pieces, and return it to the pot.
  6. Incorporate the chopped baby bok choy and sliced green onion parts; simmer uncovered for 3-4 minutes.
  7. Stir in the lime juice, then adjust seasoning with salt and pepper.
  8. Serve the soup in bowls, garnished with sesame seeds, cilantro, and a drizzle of chili oil, along with lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

If using chicken breast, reduce cooking time to 15 minutes to avoid dryness. For freezing, omit bok choy before freezing.

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