I just made this Ginger Chicken and Rice Soup with Bok Choy Recipe, and wow — what a cozy bowl of goodness! From the moment the ginger hit the warm broth, the kitchen smelled incredible. I couldn’t wait to dive in, and every spoonful was comforting and full of flavor.
This is the kind of soup I’ll make again and again when I need something nourishing. Trust me, once you try it, you’ll see why it’s one of my favorites. If you enjoy hearty, comforting meals, you might also like the Creamy White Chicken Enchiladas Casserole Recipe for a cheesy, satisfying dinner.
Ingredients
Here’s what you’ll need — along with tips to help you get the best flavor and texture every time.
- 1 pound boneless, skinless chicken thighs — Thigh meat stays tender and juicy after simmering, unlike lean breast which can dry out.
- 8 cups chicken broth — Low-sodium broth gives better control over final seasoning.
- 2 tablespoons avocado oil — Ideal for sautéing since it handles heat without burning.
- 1 tablespoon toasted sesame oil — Adds a warm, nutty depth that defines the soup’s flavor.
- 2 cups thinly sliced yellow onion — Slowly cooked onions create a naturally sweet base.
- 4 cloves garlic, minced — Fresh garlic gives stronger flavor than pre-minced varieties.
- 1-inch fresh ginger, cut into matchsticks — Fresh ginger is essential; powdered ginger won’t provide the same brightness.
- 6 green onions, sliced and divided — Whites flavor the broth while greens add freshness at the end.
- ½ cup uncooked jasmine rice — Jasmine rice absorbs broth beautifully while adding subtle fragrance.
- 3 cups chopped baby bok choy — Tender leaves cook quickly and add freshness and nutrients.
- 3 tablespoons tamari or soy sauce — Adds savory umami depth; tamari is great for gluten-free diets.
- 1 tablespoon rice vinegar — Balances richness with mild acidity.
- ½ teaspoon turmeric — Gives warm color and subtle earthiness.
- ½ teaspoon ground coriander — Adds mild citrusy notes that complement ginger.
- 2 teaspoons salt — Adjust based on broth saltiness.
- 1 teaspoon black pepper — Freshly ground improves flavor.
- Juice of half a lime — Brightens the entire soup just before serving.
- Toasted sesame seeds — Adds texture and visual appeal.
- Fresh cilantro — Optional garnish for freshness.
- Chili oil — Optional for those who enjoy heat.
- Lime wedges — Served on the side for extra zing.
- This comforting soup is somewhat like the cozy feel you get with a Salsa Verde Chicken Enchilada Skillet Recipe, offering warm, hearty flavors that satisfy.
Note: This quantity serves approximately 4 people.
Variations
This soup is flexible and easy to adjust based on preference or dietary needs.
- Gluten-Free Option: Use tamari instead of regular soy sauce.
- Vegetarian/Vegan Version: Replace chicken with tofu or mushrooms and use vegetable broth.
- Low-Carb Alternative: Swap jasmine rice for cauliflower rice.
- Extra Spicy Version: Add chili flakes or extra chili oil.
- Deeper Flavor: Use bone-in chicken for a richer broth.
Cooking Time
This soup comes together quickly, making it perfect for weeknight cooking.
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Equipment You Need
- Large pot — For simmering all ingredients evenly.
- Cutting board — Safe prep space for vegetables and chicken.
- Sharp knife — Makes slicing quicker and safer.
- Wooden spoon — Perfect for stirring without scratching cookware.
- Measuring cups and spoons — Ensures seasoning balance.
- Ladle — Helps serve soup cleanly and easily.
How to Make Ginger Chicken and Rice Soup with Bok Choy Recipe?
This recipe builds flavor step by step, resulting in a comforting, balanced soup. Follow each stage carefully for the best outcome.
Prepare the Aromatic Base
Heat avocado oil and sesame oil in a large pot over medium heat. Add onion, garlic, ginger, and green onion whites, then season lightly. Cook until onions soften and begin turning golden, forming a fragrant foundation.
Add Broth and Seasonings
Pour in chicken broth and stir in soy sauce or tamari, rice vinegar, turmeric, and coriander. Let the mixture warm through so flavors combine into a rich broth.
Cook Chicken and Rice
Add chicken thighs and uncooked jasmine rice to the pot. Cover and simmer gently for about 20 minutes until rice is tender and chicken is fully cooked.
Shred the Chicken
Remove the chicken pieces and shred them with two forks. Return shredded meat to the pot so every serving includes tender chicken.
Add Bok Choy
Stir in chopped bok choy and green onion tops. Simmer briefly until greens are tender yet still vibrant, keeping texture fresh.
Finish and Serve
Stir in fresh lime juice and adjust seasoning as needed. Serve hot, garnished with sesame seeds, cilantro, and optional chili oil for added flavor.
Additional Tips for Making this Recipe Better
Here are a few tricks I learned after making this soup several times:
- I always add ginger generously since it really defines the soup’s warmth.
- I let onions cook slowly for deeper sweetness.
- I slightly undercook the rice so leftovers don’t become mushy.
- I taste before final seasoning since broth salt levels vary.
- I add lime only at the end so the flavor stays bright.
How to Serve Ginger Chicken and Rice Soup with Bok Choy Recipe?
Serve the soup hot in wide bowls so the colorful greens and shredded chicken stand out. Garnish with sliced green onions and sesame seeds for texture and presentation. Adding lime wedges and chili oil on the side allows everyone to adjust flavors to their liking.
Nutritional Information
Approximate values per serving:
- Calories: ~320
- Protein: ~28g
- Carbohydrates: ~28g
- Fat: ~12g
Make Ahead and Storage
Refrigeration
Store leftovers in an airtight container for up to 3–4 days. The flavors deepen over time, making reheated servings even tastier.
Freezing
Freeze the soup for up to two months. For best texture, freeze without bok choy and add fresh greens when reheating.
Reheating
Reheat gently on the stove or microwave, adding a splash of broth or water if the rice has thickened the soup.
Why You’ll Love This Recipe?
This soup checks all the boxes for comfort and practicality.
- Comforting and Nourishing: Warm broth and ginger create soothing, cozy flavors.
- Simple One-Pot Meal: Everything cooks together, making cleanup easy.
- Customizable: Easily adapted for different diets and tastes.
- Balanced Nutrition: Lean protein, vegetables, and rice make a complete meal.
- Great for Meal Prep: Perfect for leftovers and busy weeknight dinners.
Ginger Chicken and Rice Soup with Bok Choy Recipe
Ingredients
Method
- Heat avocado oil and sesame oil in a large pot over medium heat. Add onion, garlic, ginger, and green onion whites, then season lightly. Cook until onions soften and begin turning golden, forming a fragrant foundation.
- Pour in chicken broth and stir in soy sauce or tamari, rice vinegar, turmeric, and coriander. Let the mixture warm through so flavors combine into a rich broth.
- Add chicken thighs and uncooked jasmine rice to the pot. Cover and simmer gently for about 20 minutes until rice is tender and chicken is fully cooked.
- Remove the chicken pieces and shred them with two forks. Return shredded meat to the pot so every serving includes tender chicken.
- Stir in chopped bok choy and green onion tops. Simmer briefly until greens are tender yet still vibrant, keeping texture fresh.
- Stir in fresh lime juice and adjust seasoning as needed. Serve hot, garnished with sesame seeds, cilantro, and optional chili oil for added flavor.
Notes
- I always add ginger generously since it really defines the soup’s warmth.
- I let onions cook slowly for deeper sweetness.
- I slightly undercook the rice so leftovers don’t become mushy.
- I taste before final seasoning since broth salt levels vary.
- I add lime only at the end so the flavor stays bright.
