Ginger Chicken and Rice Soup for Cozy Comfort Nights

Ginger Chicken and Rice Soup is a comforting autumn dish that's perfect for cozy nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb boneless, skinless chicken thighs Provides protein and richness; swap for chicken breast for a leaner meal.
8 cups chicken broth Forms the flavorful base; use vegetable broth for a vegetarian version.
2 tbsp avocado oil Perfect for sautéing and adds healthy fats; olive oil works as a substitute if needed.
1 tbsp toasted sesame oil Essential for a nutty flavor; don’t skip this for authentic taste.
2 cups thinly sliced yellow onion Adds natural sweetness; shallots can be a great alternative.
4 cloves garlic, minced An aromatic must-have that enriches the soup.
1 inch fresh ginger, cut into thin matchsticks Adds warmth and unique flavor; increase for extra heat.

For the Rice and Veggies

1/2 cup uncooked jasmine rice Absorbs all the delicious flavors; brown rice offers a nuttier option.
3 cups chopped baby bok choy Provides crunch and mild flavor; can replace with spinach if desired.
6 pcs green onions, sliced and divided Adds freshness; use both white and green parts for depth.

For Seasoning

3 tbsp tamari or soy sauce Brings umami depth; opt for tamari to keep it gluten-free.
1 tbsp rice vinegar Balances the flavors with a hint of acidity; apple cider vinegar works well too.
1/2 tsp turmeric Imparts color and health benefits; known for its anti-inflammatory properties.
1/2 tsp ground coriander Adds warmth; can be omitted if missing from your pantry.
2 tsp salt Enhances flavor; adjust to suit your taste.
1 tsp black pepper Provides a mild kick; tailor to your preferred spice level.

For Garnishing

1/2 pcs lime, juice Brightens the soup with refreshing flavor.
toasted sesame seeds Adds texture and visual appeal when sprinkled on top.
fresh cilantro For a pop of freshness; optional for those who aren’t fans.
chili oil Drizzle for heat; leave out for a milder soup.
lime wedges Serve on the side for an extra zing of flavor.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil over medium heat for about 1 minute until they shimmer slightly.
Add 2 cups of thinly sliced yellow onions, 4 cloves of minced garlic, and 1 inch of fresh ginger cut into thin matchsticks to the pot. Sprinkle in 2 teaspoons of salt and 1 teaspoon of black pepper. Sauté for 5–6 minutes.
Pour in 8 cups of chicken broth, followed by 3 tablespoons of tamari or soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of turmeric, and 1/2 teaspoon of ground coriander. Bring to a gentle boil.
Add 1 pound of boneless, skinless chicken thighs and 1/2 cup of uncooked jasmine rice. Reduce heat to low, cover, and simmer for 20 minutes.
Carefully remove the chicken thighs from the pot, shred them into bite-sized pieces, and return to the pot.
Stir in 3 cups of chopped baby bok choy and the green parts of the sliced green onions, simmer uncovered for 3–4 minutes.
Stir in the juice of 1/2 lime, taste the soup and adjust seasoning as necessary.
Ladle the soup into bowls, garnishing with sesame seeds, fresh cilantro, and chili oil if desired. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Toast the rice for added flavor, adjust seasoning gradually, and store broth and solids separately for meal prep.

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