Name: Ginger Lime Chicken and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked chicken, shredded or chopped; 1 cup cooked white or jasmine rice; 1 tbsp fresh ginger, peeled and sliced; 2 cloves garlic, minced; 1 small onion, chopped; 2 carrots, diced; 6 cups chicken broth; 1 tbsp olive oil or sesame oil; 2 tbsp lime juice; 1 tsp lime zest; Salt and pepper to taste; Fresh cilantro or green onions, for garnish

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This Ginger Lime Chicken and Rice Soup is one of my go-to meals when I need something comforting, nourishing, and full of bright flavor. It’s soothing like classic chicken soup, but the fresh ginger, lime juice, and herbs bring a bold, refreshing twist that wakes up the senses.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between cozy and vibrant. The broth is infused with ginger and lime, making it feel both light and healing. I use cooked rice to make it hearty enough for a full meal, and the tender chicken adds protein and richness. Whether I’m feeling under the weather or just craving something wholesome, this soup always hits the spot. Ginger Lime Chicken and Rice Soup

Ingredients

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

Cooked chicken, shredded or chopped
Cooked white or jasmine rice
Fresh ginger, peeled and sliced
Garlic, minced
Onion, chopped
Carrots, diced
Chicken broth
Olive oil or sesame oil
Lime juice and lime zest
Salt and pepper
Fresh cilantro or green onions (for garnish)

Directions

I heat olive oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
I add carrots and cook for a few minutes to soften slightly.
I pour in the chicken broth and bring everything to a simmer.
I stir in the cooked chicken and rice, then season with salt, pepper, and lime zest.
I let the soup simmer gently for about 10 minutes to let the flavors come together.
Just before serving, I stir in lime juice and top each bowl with fresh cilantro or green onions.

Servings and Timing

This recipe makes 4 servings. It takes 10 minutes to prepare and about 25 minutes to cook.

Variations

I sometimes use brown rice or wild rice for more texture and fiber.
A splash of coconut milk makes the broth creamy and extra comforting.
For spice, I add red pepper flakes or a thinly sliced chili.
I’ve also added baby spinach or bok choy for greens.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The rice will absorb some of the broth as it sits, so I often add extra broth or water when reheating. I warm it gently on the stove or in the microwave until hot. Ginger Lime Chicken and Rice Soup

FAQs

Can I use uncooked rice?

Yes, but I add it earlier with extra broth and cook the soup longer until the rice is fully tender.

What kind of chicken works best?

Leftover rotisserie chicken, baked chicken breast, or poached thighs all work great.

Is this soup freezer-friendly?

It can be, but I prefer to freeze the broth and chicken separately and add fresh rice when reheating to avoid mushiness.

Can I make it vegetarian?

Absolutely. I swap the chicken for tofu or chickpeas and use vegetable broth instead.

How do I make it more filling?

I sometimes add more veggies like zucchini or corn, or stir in a scrambled egg for extra protein.

Conclusion

This Ginger Lime Chicken and Rice Soup is my kind of feel-good meal — warm, zesty, and deeply comforting. I love how the ginger and lime brighten up the classic chicken soup base, and how the rice makes it hearty and satisfying. Whether I’m fighting off a cold or just need something simple and delicious, this bowl always delivers