Ginger Chicken and Rice Soup with Bok Choy for Cozy Nights

Warm bowl of Ginger Chicken and Rice Soup with Bok Choy, combining tender chicken in golden broth with fragrant ginger and garlic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 pounds Chicken Thighs Substitute with chicken breast for a leaner option.
6 cups Chicken Broth Can use vegetable broth for vegetarian option.
2 tablespoons Avocado Oil Can be replaced with olive oil.
1 tablespoon Toasted Sesame Oil Optional but recommended.
1 medium Yellow Onion Yellow or white varieties work well.
4 cloves Garlic Fresh garlic is preferred.
2 inches Fresh Ginger Key ingredient for flavor.
3 stalks Green Onions Use both white and green parts.

For the Rice and Veggies

1 cup Jasmine Rice Can substitute with basmati or brown rice.
2 cups Baby Bok Choy Can substitute with spinach or kale.

For Flavoring

3 tablespoons Tamari or Soy Sauce Use tamari for gluten-free.
2 tablespoons Rice Vinegar Can replace with apple cider vinegar.
1 teaspoon Turmeric Optional.
1 teaspoon Ground Coriander Cumin can be an alternative.
to taste Salt Adjust based on broth saltiness.
to taste Black Pepper Adjust based on personal taste.

For Serving

2 tablespoons Lime Juice Extra lime wedges for serving.
Garnish Toasted sesame seeds, fresh cilantro, chili oil.

Equipment

Large Pot

Method

Cooking Instructions

Heat oils in a large pot over medium heat for 1-2 minutes until fragrant.
Add yellow onion, garlic, fresh ginger, and white parts of green onions; sauté for 5-6 minutes.
Add chicken broth, tamari, rice vinegar, turmeric, and ground coriander; bring to a gentle boil.
Add chicken thighs and jasmine rice; lower heat, cover, and simmer for 20 minutes.
Remove chicken, shred it, and return to the pot.
Add bok choy and green parts of green onions; simmer uncovered for 3-4 minutes.
Squeeze in lime juice, adjust seasoning with salt and black pepper, and let flavors meld.
Serve hot, garnishing with toasted sesame seeds, fresh cilantro, chili oil, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

For added richness, a sprinkle of crushed red pepper flakes can provide a spicy touch. Toast jasmine rice in the pot for 1-2 minutes before adding broth for enhanced flavor.

Tried this recipe?

Let us know how it was!