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–+ servings
Ginger Chicken and Rice Soup

Ginger Chicken and Rice Soup | A Cozy One-Pot Delight

Warm and nourishing Ginger Chicken and Rice Soup is the perfect remedy for chilly evenings, combining tender chicken, fluffy rice, and vibrant veggies in a comforting broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless, Skinless Chicken Thighs or chicken breast for a leaner option
  • 6 cups Chicken Broth low-sodium for salt management
  • 1 tablespoon Avocado Oil can substitute with olive oil
  • 1 tablespoon Toasted Sesame Oil
  • 1 Yellow Onion chopped; can substitute with shallots
  • 3 cloves Garlic minced
  • 2 tablespoons Fresh Ginger grated; reduce quantity if using ground ginger
  • 3 each Green Onions use both white and green parts
  • 1 cup Jasmine Rice can substitute with basmati or quinoa
  • 2 cups Baby Bok Choy can substitute with spinach or kale
For Seasoning
  • 3 tablespoons Tamari or Soy Sauce tamari is gluten-free
  • 1 tablespoon Rice Vinegar can substitute with coconut vinegar
  • 1 teaspoon Turmeric or ground mustard as a substitute
  • 1 teaspoon Ground Coriander can substitute with cumin
  • to taste Salt
  • to taste Black Pepper
  • 1 each Fresh Lime Juice or lemon juice as a substitute
For Garnish
  • to taste Toasted Sesame Seeds
  • to taste Fresh Cilantro can omit if not preferred
  • to taste Chili Oil
  • 1 each Lime Wedges serve alongside

Equipment

  • Large Pot

Method
 

Instructions
  1. Heat the oils in a large pot over medium heat until shimmering, about 2 minutes.
  2. Add the chopped onion, minced garlic, and grated ginger to the pot, cooking for 5–6 minutes until onions are 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 to the pot, reduce heat to low, cover, and simmer for 20 minutes.
  5. Remove the chicken, shred it, and return to the pot.
  6. Stir in the chopped bok choy and green onion parts, simmer for an additional 3–4 minutes.
  7. Adjust seasoning with lime juice and additional tamari if necessary.
  8. Serve the soup garnished with sesame seeds, cilantro, and chili oil, with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

For enhanced flavor, consider toasting jasmine rice before adding broth. Store any leftovers in the fridge for up to 3 days or freeze without bok choy for up to 3 months.

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