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Ginger Chicken and Rice Soup with Bok Choy: Your Ultimate Comfort Bowl

Warm up with this Ginger Chicken and Rice Soup with Bok Choy—flavorful, nourishing, and easy to make at home.

Ingredients

Scale
  • 1pound boneless, skinless chicken thighs
  • 8 cupschicken broth
  • 2 tablespoonsavocado oil
  • 1 tablespoontoasted sesame oil
  • 2 cupsthinly sliced yellow onion
  • 4cloves garlic, minced
  • 1inch piece of fresh ginger, sliced into thin matchsticks
  • 6green onions, sliced and divided
  • ½ cupuncooked jasmine rice
  • 3 cupschopped baby bok choy
  • 3 tablespoonstamari or soy sauce
  • 1 tablespoonrice vinegar
  • ½ teaspoonturmeric
  • ½ teaspoonground coriander
  • 2 teaspoonssalt
  • 1 teaspoonblack pepper
  • Juice ofhalf alime
  • Toasted sesame seeds for garnish
  • Fresh cilantro for garnish
  • Chili oil for drizzling
  • Lime wedges for serving

Instructions

  1. Prepare the Base
  2. 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.
  3. Add the Broth and Seasonings
  4. Pour in the chicken broth and stir in the tamari, rice vinegar, turmeric, and coriander. Mix well to create a fragrant, golden broth.
  5. Cook the Chicken and Rice
  6. 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.
  7. Shred the Chicken
  8. 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.
  9. Add the Vegetables
  10. 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.
  11. Finish the Soup
  12. Squeeze the lime juice into the pot and give everything a final stir. Taste and adjust the seasoning if needed.
  13. Serve and Garnish
  14. 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.
  • Author: Chef mia