Cozy Up with This Ginger Chicken and Rice Soup Delight

This Ginger Chicken and Rice Soup is a comforting, healthy one-pot meal perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soup

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 pound boneless, skinless chicken thighs Main protein that adds richness; substitute with chicken breast for a leaner option.
6 cups chicken broth The flavorful base; using homemade broth can enrich the taste significantly.
2 tablespoons avocado oil A great cooking oil with a high smoke point; can replace with vegetable or canola oil.
1 tablespoon toasted sesame oil Provides essential nutty flavor for an authentic taste; use sparingly as it's very potent.
1 medium yellow onion Adds aromatic sweetness when sautéed; leeks or shallots can be used instead if desired.
3 cloves garlic Elevates the dish with its depth of flavor; fresh is best but powder works in a pinch.
1 tablespoon fresh ginger The star of the show, adding warmth and zestiness; grate finely for maximum flavor.
2 green onions green onions Fresh and mild, they're used for both their white and green parts; chives can be a good substitute.
1 cup jasmine rice Absorbs all the lovely flavors from the broth; swap with brown rice for a heartier option.
2 cups baby bok choy Crunchy and colorful, it provides essential nutrients; spinach can also work if you prefer.
3 tablespoons tamari Imparts umami; tamari is gluten-free, but coconut aminos serve as a soy-free alternative.
1 tablespoon rice vinegar Brightens up the soup's flavors; you may use apple cider vinegar if that's what you have.
1 teaspoon turmeric Offers a beautiful golden color and health benefits; feel free to omit if you don't have any.
1 teaspoon ground coriander Contributes a citrusy note, enhancing the dish's complexity; cumin could be a decent substitution.
to taste salt Adjust to taste for basic flavor enhancement.
to taste black pepper Adjust to taste for basic flavor enhancement.
1/2 lime lime juice Adds a zesty kick to balance the broth; use fresh for the best flavor experience.

For Garnishing

2 tablespoons toasted sesame seeds A delightful garnish that adds texture and nutty flavor.
1/4 cup cilantro Fresh green herbs that elevate the dish's appearance and taste.
to taste chili oil Optional; feel free to omit for a milder soup.
2 lime wedges Perfect for squeezing over the soup before serving.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil over medium heat.
Add 1 chopped yellow onion, 3 minced garlic cloves, 1 tablespoon of freshly grated ginger, and the white parts of 2 green onions. Sauté everything for about 5-6 minutes.
Pour in 6 cups of chicken broth, followed by 3 tablespoons of tamari, 1 tablespoon of rice vinegar, 1 teaspoon of turmeric, and 1 teaspoon of ground coriander. Bring to a gentle boil.
Carefully add 1 pound of boneless, skinless chicken thighs and 1 cup of jasmine rice to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and return it to the pot.
Stir in 2 cups of chopped baby bok choy and the green parts of the green onions. Simmer uncovered for an additional 3-4 minutes.
Taste your soup and adjust the seasoning if necessary. Don't forget to add juice from half a lime.
Ladle the warm soup into bowls, garnishing with toasted sesame seeds and fresh cilantro. Serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

For easy storage, separate the solids from the broth before refrigerating to preserve texture and flavor.

Tried this recipe?

Let us know how it was!