Ginger Chicken and Rice Soup

Experience comfort with this nourishing Ginger Chicken and Rice Soup, a healing bowl perfect for chilly evenings and meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb boneless, skinless chicken thighs Provides essential protein and rich flavor.
8 cups chicken broth Flavorful foundation; vegetable broth can be used for vegetarian.
2 tbsp avocado oil Perfect for sautéing aromatics.
1 tbsp toasted sesame oil Adds a unique nutty flavor.
2 cups thinly sliced yellow onion Gives sweetness and flavor.

For the Aromatics

4 cloves garlic, minced Enhances flavor and aroma.
1 inch fresh ginger, cut into thin matchsticks Infuses warmth and aroma.
6 pieces green onions, sliced and divided Use white parts for cooking and green tops for garnish.

For the Rice & Veggies

1/2 cup uncooked jasmine rice Serves as the starch base.
3 cups chopped baby bok choy Adds nutrition and crunch.

For Flavoring

3 tbsp tamari or soy sauce Contributes umami and saltiness.
1 tbsp rice vinegar Brightens the soup.
1/2 tsp turmeric Adds earthiness and color.
1/2 tsp ground coriander Infuses a citrusy flavor.
2 tsp salt Essential for enhancing flavor.
1 tsp black pepper Provides spice.

For Serving

1/2 juice lime Brightens flavors in the soup.
toasted sesame seeds For garnish.
fresh cilantro For garnish.
chili oil For drizzling.
lime wedges For serving.

Equipment

Large pot

Method

Instructions

In a large pot, heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil over medium heat. Add 2 cups of thinly sliced yellow onions, 4 minced garlic cloves, and 1 inch of fresh ginger cut into matchsticks. Season with salt and pepper; sauté for about 5–7 minutes until the onions are soft and fragrant.
Pour in 8 cups of chicken broth, along with 3 tablespoons of tamari (or soy sauce), 1 tablespoon of rice vinegar, 1/2 teaspoon of turmeric, and 1/2 teaspoon of ground coriander. Stir well and bring to a gentle boil.
Once boiling, add 1 pound of boneless, skinless chicken thighs and 1/2 cup of uncooked jasmine rice. Stir to distribute evenly, cover, reduce heat to low, and simmer gently for 20 minutes.
Carefully remove the chicken thighs, shred the meat, and return it to the pot.
Stir in 3 cups of chopped baby bok choy and the green tops of 6 sliced green onions. Simmer uncovered for an additional 3–4 minutes.
Before serving, squeeze the juice of half a lime into the pot, adjust seasoning to taste, and garnish with toasted sesame seeds and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 22gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 520mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

To elevate flavor, toast jasmine rice before adding broth.

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