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Ginger Chicken and Rice Soup | Comfort Food Recipe

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4.7 from 100 reviews

Warm up with this comforting Ginger Chicken and Rice Soup, featuring tender chicken thighs simmered in a flavorful broth infused with ginger, garlic, turmeric, and fresh vegetables like bok choy and green onions. This hearty yet light soup blends aromatic spices and savory tamari for a nourishing meal that's perfect for any season.

Ingredients

Protein & Broth

  • 1 lb boneless, skinless chicken thighs
  • 8 cups chicken broth

Oils & Sauces

  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 3 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar

Vegetables & Aromatics

  • 2 cups thinly sliced yellow onion
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, cut into thin matchsticks
  • 6 green onions, sliced and divided (white parts and green parts separated)
  • 3 cups chopped baby bok choy

Grains & Spices

  • 1/2 cup uncooked jasmine rice
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 tsp salt
  • 1 tsp black pepper

Finishing Touches & Garnishes

  • Juice of 1/2 lime
  • Toasted sesame seeds (for garnish)
  • Fresh cilantro (for garnish)
  • Chili oil (for drizzling)
  • Lime wedges (for serving)

Instructions

  1. Heat oils and aromatics: Warm avocado oil and toasted sesame oil in a large pot over medium heat. Add the thinly sliced onions, minced garlic, fresh ginger matchsticks, and the white parts of the green onions. Season with salt and black pepper. Sauté everything until the onions become soft and fragrant, releasing their aromas into the oil.
  2. Add broth and seasonings: Pour in the chicken broth followed by tamari, rice vinegar, turmeric, and ground coriander. Stir well to combine all the flavors. Bring the mixture to a gentle boil to prepare for cooking the chicken and rice.
  3. Cook chicken and rice: Add the boneless, skinless chicken thighs and the uncooked jasmine rice to the pot. Reduce heat to low, cover the pot, and let everything simmer for 20 minutes. This allows the chicken to become tender and the rice to cook through.
  4. Shred chicken: Remove the chicken thighs carefully from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup pot.
  5. Add bok choy and green onions: Stir in the chopped baby bok choy along with the green parts of the sliced green onions. Leave the pot uncovered and continue to simmer for 3-4 minutes until the bok choy is tender and maintains a bright green color.
  6. Finish with lime juice and seasoning: Squeeze the juice of half a lime into the soup. Taste and adjust seasoning if necessary, adding more salt, pepper, or tamari if desired.
  7. Serve and garnish: Ladle the hot soup into bowls. Garnish each bowl with toasted sesame seeds, fresh cilantro leaves, and a drizzle of chili oil for some heat. Serve alongside lime wedges for an extra burst of citrus.

Notes

  • Use chicken broth with low sodium if you want more control over the saltiness of the soup.
  • Jasmine rice adds fragrant aroma but you can substitute with basmati or long-grain white rice if preferred.
  • For a spicier soup, increase the amount of chili oil or add sliced fresh chilies.
  • This recipe can be made gluten-free by ensuring tamari sauce is gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Find it online: https://alinacooks.com/ginger-chicken-and-rice-soup-comfort-food-recipe/