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