Healing Chicken Ginger Rice Soup: Comfort in Every Bite

This Healing Chicken Ginger Rice Soup is a warm, nourishing dish perfect for chilly days or when nursing a cold.

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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

2 cups bite-sized chicken pieces fresh or leftover
6 cups chicken broth low-sodium recommended
1 cup jasmine or basmati rice rinsed
2 cloves garlic minced
1 tablespoon fresh ginger sliced
1 cup sliced carrots
2 cups chopped bok choy or other seasonal veggies
2 tablespoons green onions sliced for garnish
1 tablespoon sesame oil optional for serving
to taste salt
to taste pepper

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat a splash of oil over medium heat. Add minced garlic and sliced ginger, stirring continuously for about 2 minutes until golden and fragrant.
Pour in chicken broth and bring to a gentle boil. Add in chicken pieces and let simmer for 10 minutes.
Add rinsed rice to the broth, cover pot, and cook for about 15 minutes until tender.
Incorporate sliced carrots and chopped bok choy. Season with salt and pepper, and let simmer for an additional 5 minutes.
Ladle soup into warm bowls, garnishing with sliced green onions and a drizzle of sesame oil. Serve with lime wedges or chili oil if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This soup can be made ahead and stored for up to 3 days in the fridge or frozen for up to 2 months. Reheat gently on the stove, adding broth or water to adjust consistency if needed.

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