Ginger Chicken and Rice Soup

Ginger Chicken and Rice Soup is a comforting one-pot meal that brings warmth and flavor with tender chicken, jasmine rice, and vibrant bok choy.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breast for a leaner option.
6 cups Chicken Broth Use low-sodium variety for less salt.
2 tablespoons Avocado Oil Olive oil can be replaced if needed.
1 teaspoon Toasted Sesame Oil Use in moderation due to strong taste.
1 Yellow Onion Shallots can be substituted.
3 Garlic Cloves Use fresh or pre-minced.
2 matchstick pieces Fresh Ginger Preferred over ground ginger.
2 tablespoons Tamari or Soy Sauce Use tamari for gluten-free.
1 tablespoon Rice Vinegar White vinegar can be an alternative.
½ teaspoon Turmeric Can be omitted if not available.
1 teaspoon Ground Coriander Ground cumin can work in a pinch.
to taste Salt & Pepper Adjust based on taste and broth saltiness.
2 tablespoons Lime Juice Lemon juice can be a substitute.

For the Rice and Greens

1 cup Uncooked Jasmine Rice Substitute with basmati for a different texture.
2 cups Baby Bok Choy Substitute with spinach or napa cabbage.
3 Green Onions Substitute with chives if needed.

Garnishes

to taste Toasted Sesame Seeds Enhances presentation and flavor.
to taste Fresh Cilantro Lively garnish to brighten the soup.
to taste Chili Oil Drizzle for extra flavor.
as needed Lime Wedges Perfect for squeezing over the finished soup.

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of avocado oil and 1 teaspoon of toasted sesame oil in a large pot over medium heat for about 2 minutes.
Add 1 sliced yellow onion, 3 minced garlic cloves, and 2 matchstick pieces of fresh ginger. Season with salt and pepper, and sauté for 5-6 minutes.
Pour in 6 cups of chicken broth, 2 tablespoons of tamari or soy sauce, and 1 tablespoon of rice vinegar. Add ½ teaspoon of turmeric and 1 teaspoon of ground coriander. Bring to a gentle boil for 5 minutes.
Introduce 1 pound of boneless chicken thighs and 1 cup of uncooked jasmine rice. Reduce heat to low, cover, and let simmer for 20 minutes.
Remove chicken, shred into bite-size pieces, and return to the pot.
Stir in 2 cups of chopped baby bok choy and green parts of 3 sliced green onions. Simmer uncovered for an additional 3-4 minutes.
Finish with 2 tablespoons of fresh lime juice, adjusting seasoning with salt and tamari as necessary.
Ladle into bowls, garnish with toasted sesame seeds, cilantro, and a drizzle of chili oil. Serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, keep the broth and solids separate when storing to maintain texture.

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