Name: Ginger Chicken and Rice Soup with Bok Choy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1 cup cooked white rice (jasmine or long grain); 2 tbsp fresh ginger, peeled and julienned; 2 cloves garlic, minced; 3–4 cups chopped bok choy (baby or regular); 6 cups chicken broth; 1–2 tbsp soy sauce or tamari; 1 tsp sesame oil; 2 green onions, sliced; Salt and black pepper, to taste; Optional: chili flakes or fresh chili slices

Jump to Recipe·Leave a Review

Ginger Chicken and Rice Soup with Bok Choy is one of those soothing, nourishing meals I love to make when I want something warm and wholesome. With tender chicken, soft rice, fresh bok choy, and the bold kick of fresh ginger, it’s the kind of soup that comforts from the inside out.

Why You’ll Love This Recipe

I love this soup because it’s simple, clean, and packed with flavor. The ginger adds a bright, warming note, while the bok choy brings a bit of freshness and crunch. It’s a one-pot meal that feels light but filling, and it always hits the spot—especially when I need a reset or I’m feeling under the weather. Ginger Chicken and Rice Soup with Bok Choy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Cooked white rice (jasmine or long grain)
Fresh ginger, peeled and sliced or julienned
Garlic, minced
Bok choy, chopped (baby or regular)
Chicken broth
Soy sauce or tamari
Sesame oil
Green onions, sliced
Salt and pepper
Optional: chili flakes or sliced fresh chili for heat

Directions

I start by heating a bit of sesame oil in a large pot over medium heat.
I add the ginger and garlic and sauté for about a minute until fragrant.
I pour in the chicken broth and bring it to a gentle simmer.
I add the chicken and cook until it’s tender and fully cooked—about 15–20 minutes.
I remove the chicken, shred it with two forks, and return it to the pot.
I stir in the cooked rice and chopped bok choy, then simmer for another 3–5 minutes until the greens are wilted.
I season with soy sauce, salt, and pepper to taste.
I ladle the soup into bowls and top with sliced green onions and chili flakes if I want a bit of heat.

Servings and timing

This recipe serves 4 and takes about 35–40 minutes total—10 minutes to prep, 25–30 minutes to cook.

Variations

Sometimes I swap the rice for noodles, or use brown rice for more texture. I’ve also added mushrooms, carrots, or spinach when I want to bulk it up. For a vegetarian version, I use tofu and vegetable broth. I’ve even made it with leftover rotisserie chicken to save time.

storage/reheating

I store the soup in the fridge for up to 4 days. The rice will absorb some of the broth over time, so I add a splash of water or extra stock when reheating. I warm it on the stove over medium heat or in the microwave in short bursts. Ginger Chicken and Rice Soup with Bok Choy

FAQs

Can I use uncooked rice?

Yes, but I add it earlier and simmer it for 15–20 minutes longer before adding the bok choy. I keep an eye on the broth level and add more as needed.

What part of the bok choy should I use?

I use both the white stalks and the leafy green tops. I chop them separately and add the stalks a minute or two before the greens for even cooking.

Can I make this spicy?

Definitely. I add fresh sliced chili, chili oil, or red pepper flakes for a little kick—it goes great with the ginger.

How do I keep the chicken from drying out?

I simmer it gently and avoid overcooking. Using thighs instead of breasts helps too—they stay more tender and juicy.

Can I freeze this soup?

Yes. I freeze it without the rice (or cook the rice fresh when reheating), since rice can get mushy after thawing. It keeps well in the freezer for up to 3 months.

Conclusion

Ginger Chicken and Rice Soup with Bok Choy is one of my go-to comfort foods—light, flavorful, and full of nourishing ingredients. I love how quick and easy it is to make, and how it manages to be both calming and energizing at the same time. Whether I’m recovering from a cold or just want something warm and wholesome, this soup never lets me down.