Description
Ginger Chicken and Rice Soup with Bok Choy is a soothing, nourishing one-pot meal featuring tender shredded chicken, soft jasmine rice, crisp bok choy, and the warm, invigorating flavor of fresh ginger. It’s a light yet satisfying soup perfect for any season.
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
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add ginger and garlic; sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add chicken and cook for 15–20 minutes until fully cooked and tender.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in cooked rice and chopped bok choy. Simmer for another 3–5 minutes until bok choy is wilted.
- Season with soy sauce, salt, and pepper to taste.
- Ladle into bowls and garnish with green onions and chili flakes if desired.
Notes
- Use brown rice or noodles instead of white rice for variation.
- Add mushrooms, carrots, or spinach to bulk up the soup.
- Use tofu and vegetable broth for a vegetarian version.
- Freeze the soup without rice to avoid mushy texture upon thawing.
- Leftover rotisserie chicken is a great shortcut.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
