Ginger Chicken and Rice Soup with Bok Choy is the perfect cozy bowl for any day you crave warmth and comfort. This aromatic recipe begins with tender chicken thighs, fragrant ginger and garlic, and jasmine rice simmered in a golden broth. The crisp baby bok choy and bright lime finish lift the dish into something both soothing and fresh. Whether you’re feeling under the weather or just want a satisfying one‑pot meal, this soup hits all the right notes.
Why You’ll Love This Recipe
This recipe marries the ease of a one‑pot meal with the flavor complexity of Asian‑inspired cooking. The ginger and garlic provide a warming, aromatic base; the jasmine rice gives body; the bok choy adds crisp, green freshness; and the sesame oil plus tamari bring umami depth. It’s wholesome, elegant in simplicity, and ideal for weeknight dinners or meal prepping. Additionally, it’s adaptable for dietary preferences and makes your kitchen smell incredible while cooking.
Ingredients
- 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 (white parts + green tops)
- 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, optional)
- Lime wedges (for serving)
Step‑by‑Step: How to Make Ginger Chicken and Rice Soup with Bok Choy
- Prepare the Base – In a large pot over medium heat, combine the avocado oil and toasted sesame oil. Add the sliced onions, minced garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and pepper, stirring frequently until the onions soften and turn golden.
- Add the Broth and Seasonings – Pour in the chicken broth. Stir in the tamari (or soy sauce), rice vinegar, turmeric, and ground coriander. Mix thoroughly to create a fragrant, golden‑tinged broth.
- Cook the Chicken and Rice – Add the chicken thighs and the uncooked jasmine rice to the pot. Reduce heat to a gentle simmer, cover, and cook for about 20 minutes, or until the chicken is tender and the rice has absorbed those flavors.
- Shred the Chicken – Remove the chicken thighs from the pot and place them on a cutting board. Using two forks (or chop into bite‑sized pieces), shred or cut the chicken. Return the shredded chicken to the soup.
- Add the Vegetables – Stir in the chopped baby bok choy and the green tops of the green onions. Continue simmering uncovered for 3–4 minutes, until the bok choy stems are tender and the leaves bright green.
- Finish the Soup – Add a squeeze of fresh lime juice to the pot and give it a final stir.
- Serve and Garnish – Spoon the hot soup into warm bowls, ready for toppings. Top each serving with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil if you like heat. Serve with lime wedges on the side for extra zing.
Helpful Tips
- Use fresh ginger and slice into matchsticks so it releases flavor gradually.
- When sautéing the aromatics (onion, garlic, ginger), don’t rush—this step builds much of the depth in the final soup.
- Keep the bok choy addition brief to maintain its bright green color and crisp texture.
- If using chicken breast instead of thighs, reduce cooking time slightly to avoid over‑drying.
- To prevent the rice from getting overly soft or mushy, keep the simmer gentle and check the texture toward the end of the cooking time.
- Heat‑loving? Add a teaspoon of chili flakes or extra chili oil when serving.
- For a lower‑sodium version, use low‑sodium chicken broth and reduced‑salt tamari, then adjust salt at the end.
Substitutions And Variations
- Vegetarian/Vegan: Replace chicken with cubed tofu or tempeh, and use vegetable broth instead of chicken.
- Rice Alternatives: Use brown jasmine rice or basmati for a slightly nuttier texture, or swap in cauliflower rice for a lower‑carb version.
- Greens Swap: If you don’t have baby bok choy, sub in napa cabbage, baby spinach or kale (add kale a little earlier since it takes slightly longer).
- Protein Swap: Use shredded rotisserie chicken for convenience (add it in after the rice is nearly cooked).
- Spice Variation: Add a teaspoon of fresh grated turmeric for additional color/benefits or a splash of fish sauce for a deeper umami twist.
- Broth Variation: Try a combination of chicken broth + a splash of coconut milk for a creamier texture, or add a few slices of lemongrass for a citrusy twist.
Storage Instructions
- Refrigeration – Store in an airtight container in the refrigerator for up to three days.
- Freezing – Freeze the soup (without garnishes) in freezer-safe containers for up to 2 to 3 months.
- For reheating: Gently warm on the stovetop over medium‑low heat, stirring occasionally. Add a splash of water or broth if it thickens.
- If storing the rice in the soup, note that it will continue to absorb liquid and soften—so if you prefer a firmer rice texture, store the rice separately and add just before serving.
- The bok choy will soften further upon reheating—if you like it very crisp, you could sous‑chew add fresh greens just before serving.
Nutritional Information
Approximate values per serving (based on ~6 servings):
- Calories: ~280 kcal
- Protein: ~24‑25 g
- Carbohydrates: ~24‑28 g (mostly from jasmine rice)
- Fat: ~9‑12 g (from oils and chicken)
- Fiber: ~2‑3 g (from bok choy and vegetables)
- Vitamins & minerals: Bok choy brings vitamin C, vitamin A, and calcium; ginger/garlic deliver antioxidants and anti‑inflammatory benefits.
Serving Suggestions
- Serve with a lime wedge to squeeze fresh citrus over the soup right before eating.
- Add toasted sesame seeds and fresh cilantro for texture and herbaceous freshness.
- Pair with chili oil or red pepper flakes if you like heat.
- For a heartier meal, serve alongside steamed dumplings, scallion pancakes, or a small bowl of edamame.
- Drink pairing: a hot cup of jasmine green tea or a light sparkling water with lime mint keeps the meal balanced and refreshing.
- Garnish with extra green onion slices or a few thin fresh ginger matchsticks for presentation.
Frequently Asked Questions About Ginger Chicken and Rice Soup with Bok Choy
Q: Can I use chicken breasts instead of thighs?
Yes — you absolutely can. Boneless, skinless chicken breasts will work fine, though they can sometimes dry out or cook faster than thighs. If you go with breasts, check around 15 minutes of simmering: once the chicken is cooked through, remove it, shred or chop, then return it to the pot. Thighs tend to stay juicier and make a richer broth.
Q: What if I don’t have bok choy?
No problem! You can substitute with napa cabbage, baby spinach, kale, or swiss chard. The key is to add the greens at the very end of cooking so they stay bright and retain some texture. Kale and swiss chard may take a minute or two longer to soften.
Q: Can I make this ahead or freeze it?
You can definitely make this ahead — the flavors deepen as it rests. Store in the fridge in an airtight container for up to three days. For freezing: you can freeze the soup (without garnishes) in suitable containers for up to 2 to 3 months. When reheating, bring to a gentle simmer and add fresh herbs or lime juice to brighten it back up. Note: frozen rice may absorb more liquid and soften further, so you might prefer to under‑cook the rice slightly if freezing.
Q: How can I make it spicier or milder?
To increase heat: add more chili oil when serving, or stir in a teaspoon of freshly chopped chili or chili flakes during cooking. To tone it down: omit the chili oil and adjust the amount of hot garnish you add to each bowl. The base flavor—ginger, garlic, sesame oil—is already aromatic without relying on heat.
Q: Is jasmine rice necessary? Could I use brown rice or quinoa?
Jasmine rice is recommended because it cooks in the same time frame and has a fragrant aroma that complements the broth. However, you can absolutely substitute brown rice (just note it may take longer to cook), or even quinoa for a twist. If you use brown rice, consider pre‑cooking slightly or adding more broth and increasing cooking time. If using quinoa, you may want to add it later as it cooks faster.
Conclusion
Thank you for exploring this recipe for Ginger Chicken and Rice Soup with Bok Choy with me. I hope it becomes one of your favorite go-to comfort meals, just as it has in my kitchen. The balance of bold ginger, savory broth, and nourishing ingredients makes it a timeless dish. I love how easy it is to adapt and how deeply satisfying it is on a chilly night. Enjoy every warm, delicious spoonful, and thank you for being part of this food-loving community!
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Ginger Chicken and Rice Soup with Bok Choy
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Ginger Chicken and Rice Soup with Bok Choy is a nourishing one-pot dish packed with warm ginger, tender chicken, aromatic jasmine rice, and crisp bok choy—all in a deeply flavorful golden broth.
Ingredients
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 (white parts + green tops)
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, optional)
Lime wedges (for serving)
Instructions
- Prepare the Base – In a large pot over medium heat, combine the avocado oil and toasted sesame oil. Add the sliced onions, minced garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and pepper, stirring frequently until the onions soften and turn golden.
- Add the Broth and Seasonings – Pour in the chicken broth. Stir in the tamari (or soy sauce), rice vinegar, turmeric, and ground coriander. Mix thoroughly to create a fragrant, golden‑tinged broth.
- Cook the Chicken and Rice – Add the chicken thighs and the uncooked jasmine rice to the pot. Reduce heat to a gentle simmer, cover, and cook for about 20 minutes, or until the chicken is tender and the rice has absorbed those flavors.
- Shred the Chicken – Remove the chicken thighs from the pot and place them on a cutting board. Using two forks (or chop into bite‑sized pieces), shred or cut the chicken. Return the shredded chicken to the soup.
- Add the Vegetables – Stir in the chopped baby bok choy and the green tops of the green onions. Continue simmering uncovered for 3–4 minutes, until the bok choy stems are tender and the leaves bright green.
- Finish the Soup – Add a squeeze of fresh lime juice to the pot and give it a final stir.
- Serve and Garnish – Spoon the hot soup into warm bowls, ready for toppings. Top each serving with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil if you like heat. Serve with lime wedges on the side for extra zing.
Notes
To make it vegetarian, use tofu and vegetable broth.
Jasmine rice may be swapped with brown rice or quinoa.
Adjust chili oil to taste for spice level.
Store in the fridge up to 3 days; freeze for 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: ~280
- Sugar: ~3g
- Carbohydrates: ~26g
- Protein: ~25g