Begin by dicing the carrots and celery into small, even pieces. Mince the garlic finely and slice the fresh ginger into thin rounds or matchsticks. Cut the chicken into bite-sized chunks for quicker cooking. Rinse the rice under cold water to remove excess starch, ensuring a more tender finish in your cozy Chicken Ginger Rice Soup.

In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Once the oil shimmers, add the minced garlic and ginger, sautéing for about 1 minute until fragrant. Then, stir in the diced carrots and celery, cooking for an additional 3-4 minutes until the vegetables soften.

Add the bite-sized pieces of chicken to the pot with the sautéed vegetables. Cook the chicken, stirring occasionally, for about 5-7 minutes until it turns opaque and is no longer pink in the center.

Pour in 6 cups of chicken broth, bringing the mixture to a gentle boil. Once boiling, stir in the rinsed rice, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes.

After 20 minutes, check the rice for doneness. If it’s tender, season the soup with salt and pepper to taste. Garnish with freshly sliced green onions and serve hot.