Go Back
–+ servings
undefined

Ginger Chicken and Rice Soup: Your Cozy One-Pot Delight

This ginger chicken and rice soup offers a warm embrace with tender chicken, jasmine rice, and a fragrant broth for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 pounds Boneless, Skinless Chicken Thighs Chicken breasts can be used for a leaner option.
  • 6 cups Chicken Broth Homemade or low-sodium preferred.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 teaspoon Toasted Sesame Oil Essential for nutty aroma.
  • 1 large Yellow Onion Shallots are a great substitute.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 tablespoon Fresh Ginger Preferably freshly grated.
  • 2 whole Green Onions Save some for garnishing.
  • 1 cup Uncooked Jasmine Rice Can substitute with basmati rice.
  • 2 cups Baby Bok Choy Spinach or Swiss chard can be used.
  • 2 tablespoons Tamari or Soy Sauce Use gluten-free tamari for dietary needs.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can work in a pinch.
  • 1 teaspoon Turmeric Adds health benefits.
  • 1 teaspoon Ground Coriander Can be omitted.
  • to taste Salt & Black Pepper Essential for seasoning.
  • 1 tablespoon Lime Juice Lemon juice can be substituted.
  • to taste Toasted Sesame Seeds & Fresh Cilantro Used for garnishing.
  • to taste Chili Oil Adjust amount for spice preference.
  • 1 whole Lime Wedges Serve alongside for extra citrus.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil and 1 teaspoon of toasted sesame oil in a large pot over medium heat. Add 1 sliced yellow onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Season with salt and pepper, and sauté for about 6 minutes until the onion is soft and translucent.
  2. Pour in 6 cups of chicken broth, 2 tablespoons of tamari, 1 tablespoon of rice vinegar, 1 teaspoon of turmeric, and 1 teaspoon of ground coriander. Stir well and bring to a gentle boil.
  3. Introduce 1 ½ pounds of boneless, skinless chicken thighs and 1 cup of uncooked jasmine rice to the pot. Lower the heat to a simmer, cover, and cook for 20 minutes.
  4. Remove the chicken from the pot, allow it to rest, then shred into bite-sized pieces. Return the shredded chicken to the pot.
  5. Stir in 2 cups of chopped baby bok choy and the green parts of 2 sliced green onions. Simmer uncovered for an additional 3-4 minutes.
  6. Add the juice of 1 lime and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with toasted sesame seeds, fresh cilantro, and chili oil.
  7. Serve hot alongside lime wedges.

Nutrition

Serving: 1bowlCalories: 340kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

To avoid mushy bok choy in leftovers, store it separately and add fresh before serving.

Tried this recipe?

Let us know how it was!