There’s something magical about the aroma of ginger, garlic, and fresh herbs wafting through your kitchen. It’s the kind of scent that wraps around you like a warm blanket, inviting you to slow down and savor the moment. When you’re craving comfort food that’s nourishing, flavorful, and easy to make, Ginger Chicken and Rice Soup with Bok Choy hits every note perfectly. This recipe brings together tender chicken, fragrant jasmine rice, crisp bok choy, and a golden broth infused with spices that not only warms your soul but also boosts your health.
Whether it’s a chilly evening, a busy weeknight, or a day when you simply need a bowl of goodness, this soup is your answer. You’ll learn how to master each step—from prepping the base to garnishing with sesame seeds and cilantro—so that every bite is rich, flavorful, and satisfying.
When you take a spoonful of this soup, you’re not just enjoying flavor—you’re feeding your body with powerful nutrients:
- Ginger: Helps with digestion, reduces inflammation, and adds a warm, zesty kick.
- Garlic: Known for boosting immunity and supporting heart health.
- Bok Choy: A nutrient-dense green rich in vitamins A, C, K, and calcium.
- Chicken: Provides high-quality protein for energy and muscle repair.
- Jasmine Rice: A gentle, aromatic starch that absorbs the rich flavors of the broth.
This soup balances multiple layers of flavor:
- Savory: From the chicken and tamari.
- Tangy: Thanks to lime juice and rice vinegar.
- Spicy: With a gentle drizzle of chili oil if you like heat.
- Earthy and aromatic: From turmeric, coriander, ginger, and sesame oil.
Every spoonful feels like a hug, making it the perfect meal for any season.
Here’s a comprehensive list to make your cooking experience smooth and organized. Using fresh ingredients ensures the flavors truly shine.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1 pound | Can substitute breast if preferred |
| Chicken broth | 8 cups | Low sodium recommended |
| Avocado oil | 2 tbsp | Can substitute with olive oil |
| Toasted sesame oil | 1 tbsp | Adds depth of flavor |
| Yellow onion, thinly sliced | 2 cups | About 2 medium onions |
| Garlic, minced | 4 cloves | Freshly minced for best flavor |
| Fresh ginger, thin matchsticks | 1 inch | Adds warmth and spice |
| Green onions, sliced & divided | 6 | Separate white and green parts |
| Uncooked jasmine rice | ½ cup | Absorbs flavors beautifully |
| Baby bok choy, chopped | 3 cups | Nutrient-packed greens |
| Tamari or soy sauce | 3 tbsp | Gluten-free option available |
| Rice vinegar | 1 tbsp | Adds brightness |
| Turmeric | ½ tsp | Optional for color and anti-inflammatory benefits |
| Ground coriander | ½ tsp | Enhances depth of flavor |
| Salt | 2 tsp | Adjust according to taste |
| Black pepper | 1 tsp | Freshly ground recommended |
| Lime juice | Juice of ½ lime | Freshly squeezed |
| Toasted sesame seeds | For garnish | Adds texture |
| Fresh cilantro | For garnish | Optional but refreshing |
| Chili oil | For drizzling | Optional, for a spicy kick |
| Lime wedges | For serving | Adds zesty freshness |
The beauty of this soup lies in its simplicity. Each step is designed to build flavor while keeping preparation stress-free.
- Heat avocado oil and toasted sesame oil in a large pot over medium heat.
- Add the thinly sliced yellow onions, minced garlic, fresh ginger matchsticks, and the white parts of the green onions.
- Season lightly with salt and pepper.
- Stir frequently, allowing the onions to soften and turn golden. This step builds the aromatic foundation that defines your soup.
Pro Tip: Don’t rush the sautéing process. The more evenly caramelized your onions, the richer your broth will be.
- Pour in 8 cups of chicken broth.
- Stir in 3 tablespoons of tamari or soy sauce, 1 tablespoon of rice vinegar, ½ teaspoon turmeric, and ½ teaspoon ground coriander.
- Mix thoroughly to combine the flavors.
This creates a fragrant, golden broth that’s both flavorful and visually appealing. The combination of spices, soy, and vinegar gives the soup its signature taste.
- Add 1 pound of boneless chicken thighs to the pot.
- Stir in ½ cup of uncooked jasmine rice.
- Reduce the heat to a gentle simmer and cover the pot.
- Cook for approximately 20 minutes, or until the chicken is tender and the rice has absorbed the broth flavors.
Tip: Avoid overcooking the rice; you want it fluffy yet slightly firm to complement the tender chicken.
- Remove the chicken pieces from the pot and place them on a cutting board.
- Shred using two forks or dice into small, bite-sized pieces.
- Return the shredded chicken to the soup.
Shredding the chicken ensures every spoonful carries protein evenly and allows the flavors to meld beautifully with the broth.
- Stir in 3 cups of chopped baby bok choy and the green parts of the sliced green onions.
- Simmer the soup uncovered for 3–4 minutes until the bok choy stems are tender and bright green.
This step keeps the greens vibrant, adding both nutrition and texture to your soup.
- Squeeze the juice of half a lime into the pot.
- Taste the soup and adjust salt or pepper as needed.
The lime juice adds a zesty brightness that balances the richness of the broth.
- Ladle the soup into warm bowls.
- Top with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil.
- Serve with a lime wedge on the side for extra zing.
Serving Tip: Pair with a side of crusty bread for a complete meal that warms both body and soul.
- Flavor Boost: Use bone-in chicken for an extra-rich broth.
- Spice Level: Adjust chili oil or add fresh chili slices for more heat.
- Gluten-Free Option: Use gluten-free tamari instead of soy sauce.
- Make-Ahead: The soup develops more flavor when left for a few hours or overnight.
- Storage: Store leftovers in airtight containers for up to 3 days in the fridge.
You can easily adapt this soup to suit your taste:
- Swap bok choy for spinach, kale, or napa cabbage.
- Replace jasmine rice with brown rice or quinoa for a heartier texture.
- Add mushrooms for an earthy, umami flavor.
- Turn it into a miso-infused soup by adding a tablespoon of miso paste toward the end.
Approximate nutrition per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 12 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Vitamin A | 35% DV |
| Vitamin C | 40% DV |
| Calcium | 15% DV |
This soup is not only satisfying but also packs a healthy dose of vitamins and minerals, especially from the bok choy and fresh herbs.
Q1: Can I use chicken breast instead of thighs?
- Yes, just adjust cooking time to prevent it from drying out.
Q2: How can I make this soup vegetarian?
- Replace chicken with firm tofu and chicken broth with vegetable broth.
Q3: Can I freeze this soup?
- Absolutely. Store in airtight containers for up to 3 months. Freeze without garnishes and add them when reheating.
Q4: Is jasmine rice necessary?
- Jasmine rice adds fragrance and absorbs the broth nicely, but any long-grain white rice works.
Q5: How do I make it spicier?
- Drizzle extra chili oil, or add cayenne pepper or fresh chili slices to taste.
This Ginger Chicken and Rice Soup with Bok Choy is more than just a recipe; it’s a ritual. From chopping fresh ginger to stirring the golden broth, each step connects you to the food and brings a sense of accomplishment.
- Quick and easy for weeknights.
- Nutritious and filling for your family.
- Flexible and adaptable to suit your taste or dietary needs.
Ready to create your own bowl of comforting, flavorful Ginger Chicken and Rice Soup with Bok Choy? Grab your fresh ingredients, follow these steps, and experience the warmth, aroma, and satisfaction that only homemade soup can bring.
Don’t forget to share your kitchen creations! Tag your soup photos with #GingerChickenSoup and inspire others to make this nourishing bowl.
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Description
- Warm up with this Ginger Chicken and Rice Soup with Bok Choy—flavorful, nourishing, and easy to make at home.
- 1 pound boneless, skinless chicken thighs
- 8 cups chicken broth
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 2 cups thinly sliced yellow onion
- 4 cloves garlic, minced
- 1 inch piece of fresh ginger, sliced into thin matchsticks
- 6 green onions, sliced and divided
- ½ cup uncooked jasmine rice
- 3 cups chopped baby bok choy
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- Juice of half a lime
- Toasted sesame seeds for garnish
- Fresh cilantro for garnish
- Chili oil for drizzling
- Lime wedges for serving
- Prepare the Base
- Heat the avocado oil and sesame oil in a large pot over medium heat. Add the onions, garlic, ginger, and the white parts of the green onions. Season with salt and pepper. Stir often and cook until the onions become soft and golden.
- Add the Broth and Seasonings
- Pour in the chicken broth and stir in the tamari, rice vinegar, turmeric, and coriander. Mix well to create a fragrant, golden broth.
- Cook the Chicken and Rice
- Add the chicken thighs and the uncooked jasmine rice to the pot. Reduce the heat to a gentle simmer, cover, and cook for about twenty minutes until the chicken is tender and the rice has absorbed the flavors of the broth.
- Shred the Chicken
- Remove the chicken pieces from the pot and place them on a board. Shred them using two forks or cut them into small pieces. Return the chicken to the soup.
- Add the Vegetables
- Stir in the chopped bok choy and the green parts of the green onions. Continue to simmer the soup uncovered for three to four minutes until the bok choy stems are tender and bright green.
- Finish the Soup
- Squeeze the lime juice into the pot and give everything a final stir. Taste and adjust the seasoning if needed.
- Serve and Garnish
- Ladle the soup into warm bowls. Top each serving with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Add a lime wedge on the side for a fresh, zesty touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
