Ginger Chicken and Rice Soup with Bok Choy

Ginger Chicken and Rice Soup with Bok Choy is a warm, simple bowl that fills you up and soothes the day.

introduction — Ginger Chicken and Rice Soup with Bok Choy

This Ginger Chicken and Rice Soup with Bok Choy is light, fragrant, and easy to make for any weeknight.
If you enjoy bright ginger flavors, try a related recipe for a ginger-lime chicken and mushroom soup with cilantro rice for more ideas: ginger-lime chicken and mushroom soup with cilantro rice.

why make this recipe — Ginger Chicken and Rice Soup with Bok Choy

Make this Ginger Chicken and Rice Soup with Bok Choy when you want comfort without fuss.
It cooks in one pot and uses simple pantry items for big, clean flavor.
For more warming bowls with rice and greens, see this curried chicken, lentil and rice soup for inspiration: curried chicken, lentil and rice soup with spinach.

how to make Ginger Chicken and Rice Soup with Bok Choy

Follow these clear steps to make the soup. Work steadily and taste at the end.

• Prepare the base: Heat avocado and toasted sesame oil in a large pot over medium heat. Add onions, garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and pepper and cook until the onions soften and turn golden.
• Add the broth and seasonings: Pour in chicken broth and stir in tamari, rice vinegar, turmeric, and ground coriander. Let the broth warm and smell fragrant.
• Cook the chicken and rice: Add chicken thighs and uncooked jasmine rice. Lower heat to a gentle simmer, cover, and cook about 20 minutes until chicken is tender and rice has absorbed flavor.
• Shred the chicken: Remove chicken, shred with forks or cut into pieces, and return it to the pot.
• Add the vegetables: Stir in chopped bok choy and the green parts of the scallions. Simmer uncovered 3–4 minutes until stems are tender and bright.
• Finish the soup: Squeeze lime juice into the pot, stir, and taste. Adjust salt or pepper as needed.
• Serve and garnish: Ladle into bowls and top with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Add a lime wedge on the side.

Ingredients : Ginger Chicken and Rice Soup with Bok Choy

• 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 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

Directions : Ginger Chicken and Rice Soup with Bok Choy

• Prepare the base: Heat avocado oil and sesame oil in a large pot over medium heat. Add onions, garlic, ginger, and white parts of green onions. Season with salt and pepper. Stir often until onions soften and turn golden.
• Add the broth and seasonings: Pour in chicken broth. Stir in tamari, rice vinegar, turmeric, and coriander. Mix to make a fragrant, golden broth.
• Cook the chicken and rice: Add chicken thighs and jasmine rice. Reduce heat to a gentle simmer, cover, and cook about 20 minutes until chicken is tender and rice has absorbed flavor.
• Shred the chicken: Remove chicken to a board and shred with two forks or cut into small pieces. Return chicken to pot.
• Add the vegetables: Stir in bok choy and green parts of the green onions. Simmer uncovered 3–4 minutes until bok choy stems are tender and bright green.
• Finish the soup: Squeeze lime juice into pot, stir, and taste. Adjust seasoning if needed.
• Serve and garnish: Ladle into warm bowls. Top with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Serve with a lime wedge.

how to serve Ginger Chicken and Rice Soup with Bok Choy

Serve the Ginger Chicken and Rice Soup with Bok Choy hot in warm bowls.
Top each bowl with sesame seeds, cilantro, and chili oil for a nice finish. You can serve with extra lime wedges for a bright squeeze.
For another easy bowl idea with protein and fresh toppings, check this chicken and veggie bowl with tzatziki for different serving styles: chicken and veggie bowl with tzatziki.

how to store Ginger Chicken and Rice Soup with Bok Choy

Cool the soup to room temperature before storing.
Put it in an airtight container and keep in the fridge up to 3–4 days. Freeze for up to 2 months in a freezer-safe container.
Reheat gently on the stove or in the microwave until hot; add a splash of broth or water if the rice soaked up too much liquid.

tips to make Ginger Chicken and Rice Soup with Bok Choy

• Use bone-in chicken for more flavor if you like, then remove bones before shredding.
• Rinse jasmine rice before adding to reduce extra starch.
• Slice ginger thin so it cooks quickly and gives bright flavor.
• Taste and adjust salt at the end, since tamari or soy adds saltiness.
• Add more chili oil for heat or leave it out for mild bowls.

variation (if any) — Ginger Chicken and Rice Soup with Bok Choy

• Make it vegetarian: use firm tofu and vegetable broth, skip the chicken.
• Add mushrooms or carrots for more veg and texture.
• Swap jasmine rice for brown rice, but cook longer or pre-cook the rice first.
• Use lime and cilantro more boldly for a fresher, tangy finish.

FAQs — Ginger Chicken and Rice Soup with Bok Choy

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless chicken breasts and check doneness early so they do not dry out. Shred or cut them and return to the soup.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For Instant Pot, sauté aromatics, add broth, seasonings, rice, and chicken, then cook on high pressure for about 10 minutes and quick release. For slow cooker, cook 3–4 hours on low until chicken and rice are tender.

Q: What tool helps cook rice evenly in this soup?
A: A good rice cooker or a heavy pot helps cook rice well. Buy it here.

Q: Can I freeze the soup with rice?
A: You can, but rice may change texture after freezing. If you plan to freeze, undercook the rice slightly or freeze soup without rice and add cooked rice when reheating.

Q: Is bok choy necessary?
A: No. You can use spinach, kale, or another leafy green if you prefer.

Ginger Chicken and Rice Soup with Bok Choy

A light, fragrant soup with tender chicken, aromatic ginger, and fresh bok choy, perfect for a comforting weeknight meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine Asian, Comfort Food

Servings 4 servings

Calories 320 kcal

Ingredients

  

Main 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 fresh ginger, sliced into thin matchsticks
• 6 pieces green onions, sliced and divided Use white parts for soup base and green parts for garnish.
• 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 Adjust as needed.
• 1 teaspoon black pepper
• Toasted sesame seeds for garnish
• Fresh cilantro for garnish
• Chili oil for drizzling
• Lime wedges for serving

Instructions

 

Preparation

• Heat avocado oil and sesame oil in a large pot over medium heat.
• Add onions, garlic, ginger matchsticks, and the white parts of the green onions. Season with salt and pepper and cook until the onions soften and turn golden.

Cooking the Soup

• Pour in chicken broth and stir in tamari, rice vinegar, turmeric, and ground coriander. Let the broth warm and smell fragrant.
• Add chicken thighs and uncooked jasmine rice. Lower heat to a gentle simmer, cover, and cook for about 20 minutes until chicken is tender and rice has absorbed flavor.

Finishing Touches

• Remove chicken, shred with forks or cut into pieces, and return it to the pot.
• Stir in chopped bok choy and the green parts of the scallions. Simmer uncovered for 3–4 minutes until stems are tender and bright.
• Squeeze lime juice into the pot, stir, and taste. Adjust salt or pepper as needed.

Serving

• Ladle into bowls and top with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Add a lime wedge on the side.

Notes

Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave adding a splash of broth or water if necessary. Use bone-in chicken for more flavor or substitute firm tofu for a vegetarian option.

Keyword Bok Choy Soup, Comfort Food, Easy Weeknight Dinner, Ginger Chicken Soup, Rice Soup