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Ginger Chicken and Rice Soup | Comfort Food Recipe

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4.5 from 91 reviews

This Ginger Chicken and Rice Soup is a comforting and flavorful dish featuring tender chicken thighs, aromatic ginger, garlic, and vibrant bok choy in a savory broth infused with turmeric and tamari. It combines wholesome jasmine rice for heartiness and is finished with fresh lime juice and garnishes like toasted sesame seeds and chili oil, making it a perfect warm and nourishing meal.

Ingredients

Protein & Broth

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

Oils & Seasonings

  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • Juice of 1/2 lime

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 and green parts separated)
  • 3 cups chopped baby bok choy

Grains

  • 1/2 cup uncooked jasmine rice

Garnishes

  • Toasted sesame seeds
  • Fresh cilantro
  • Chili oil (for drizzling)
  • Lime wedges (for serving)

Instructions

  1. Heat the oils and sauté aromatics: In a large pot over medium heat, combine the avocado oil and toasted sesame oil. Add the thinly sliced yellow onions, minced garlic, matchstick ginger, and the white parts of the green onions. Season with salt and black pepper. Sauté until the onions are soft and fragrant, about 5 minutes.
  2. Add liquids and spices: Pour in the chicken broth, tamari, rice vinegar, turmeric, and ground coriander into the pot. Stir well to combine and bring the mixture to a gentle boil.
  3. Cook chicken and rice: Add the boneless chicken thighs and uncooked jasmine rice to the pot. Reduce heat to low, cover with a lid, and let it simmer gently for 20 minutes, or until the chicken is tender and the rice is almost cooked through.
  4. Shred chicken: Remove the chicken thighs from the pot and shred them into bite-size pieces using two forks or your hands. Return the shredded chicken to the pot.
  5. Add greens and finish cooking: Stir in the chopped baby bok choy and the green parts of the sliced green onions. Simmer the soup uncovered for 3 to 4 minutes until the bok choy is tender and bright green.
  6. Season and serve: Stir in the lime juice, taste the soup, and adjust seasoning as needed with more salt or pepper. Ladle the soup into bowls and garnish with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Serve each bowl with lime wedges on the side.

Notes

  • Use boneless, skinless chicken thighs for tender, flavorful meat; chicken breasts can be used but may be less moist.
  • Adjust the amount of chili oil or omit if you prefer less spice.
  • Jasmine rice adds fragrance and texture, but other long-grain rice varieties can be substituted.
  • To make this gluten-free, ensure the tamari or soy sauce used is certified gluten-free.
  • For a richer broth, use homemade chicken broth or stock.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

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