Healing Ginger Chicken and Rice Soup for Cozy Comfort

This Ginger Chicken and Rice Soup offers a heartfelt hug in a bowl, combining fresh ginger, chicken, and rice for a nourishing meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soup

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 pound Boneless, Skinless Chicken Thighs Can be swapped with chicken breast.
6 cups Chicken Broth Homemade is best or low-sodium store-bought.
2 tablespoons Avocado Oil Can substitute with olive oil or sesame oil.
1 tablespoon Toasted Sesame Oil Use sparingly.
1 medium Yellow Onion Shallots can be a sweeter substitute.
3 cloves Garlic (minced) A key ingredient.
2 inches Fresh Ginger (matchsticks) Fresh preferred for best flavor.
3 small Green Onions (sliced, divided) Reserve the green tops for garnish.
1 cup Jasmine Rice Can substitute with basmati rice or quinoa.
2 cups Baby Bok Choy Can substitute with spinach.
2 tablespoons Tamari or Soy Sauce Opt for tamari if gluten-free.
1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
1 teaspoon Turmeric Enriches both flavor and color.
1 teaspoon Ground Coriander Can replace with ground cumin.
to taste Salt
to taste Black Pepper
1/2 lime Juice of For brightness.

For Garnishing

to taste Toasted Sesame Seeds Consider lightly toasting them.
to taste Fresh Cilantro Can be omitted if not a fan.
to taste Chili Oil Adjust according to heat preference.
as needed Lime Wedges Serve on the side.

Equipment

large pot

Method

Step-by-Step Instructions for Ginger Chicken and Rice Soup

Heat the oils in a large pot over medium heat.
Sauté the yellow onion, garlic, and fresh ginger until fragrant.
Add chicken broth, tamari or soy sauce, rice vinegar, turmeric, and ground coriander and bring to a gentle boil.
Incorporate chicken thighs and jasmine rice, then simmer covered for 20 minutes.
Remove chicken, shred it, and return to the pot.
Add bok choy and sliced green onions, simmer uncovered for 3-4 minutes.
Finish with lime juice and season with salt and black pepper.
Serve and garnish with sesame seeds, cilantro, chili oil, and lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

For best results, toast the jasmine rice before adding broth. Customize with extra veggies as desired.

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