Ginger Chicken and Rice Soup with Bok Choy is a comforting, nourishing dish I love making when I want something light yet satisfying. The warm ginger broth, tender chicken, soft rice, and crisp bok choy come together in a way that feels both soothing and energizing. Whether I’m feeling under the weather or just in need of a wholesome meal, this soup always hits the spot.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly comforting and easy to make. The fresh ginger gives the broth a bright, slightly spicy kick that’s balanced beautifully by the richness of chicken and the heartiness of rice. Bok choy adds a pop of green and a refreshing crunch. It’s a one-pot meal that feels like a warm hug—light enough for lunch, yet filling enough for dinner. Plus, it stores and reheats wonderfully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Cooked white or brown rice
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Fresh ginger (sliced or grated)
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Garlic
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Yellow onion
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Bok choy (baby or regular)
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Chicken broth or stock
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Soy sauce
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Sesame oil
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Olive oil or neutral oil
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Salt
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Pepper
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Optional: green onions, lime wedges, red pepper flakes for garnish
Directions
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I start by heating a bit of oil in a large pot over medium heat.
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I sauté the chopped onion, garlic, and ginger until fragrant and slightly golden—about 2–3 minutes.
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Then I add the chicken and season it lightly with salt and pepper, cooking just until it’s browned on the outside.
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I pour in the chicken broth and bring everything to a gentle simmer, cooking the chicken until it’s fully cooked—around 15–20 minutes.
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Once the chicken is done, I remove it from the pot, shred it with two forks, and return it to the soup.
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I stir in the cooked rice and chopped bok choy, letting everything simmer for another 5 minutes until the greens are tender but still bright.
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I finish with a splash of soy sauce and a drizzle of sesame oil before serving, and sometimes top with chopped green onions or a squeeze of lime.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
When I want to add more vegetables, I sometimes throw in mushrooms, shredded carrots, or baby spinach. For a spicier version, I stir in some chili paste or red pepper flakes. If I’m avoiding rice, I swap it for quinoa or even cauliflower rice. A dash of fish sauce also adds an extra layer of umami if I’m going for a more Southeast Asian flavor.
Storage/Reheating
I store the soup in the fridge for up to 4 days. The rice tends to soak up the broth over time, so I often add a splash of water or extra broth when reheating. I warm it up gently on the stove or in the microwave until hot. This soup also freezes well—I just keep the rice separate and add it fresh when reheating to maintain the best texture.
FAQs
Can I use rotisserie chicken?
Yes, I often use pre-cooked or leftover chicken to save time. I just add it after the broth has simmered and let it warm through with the rice and bok choy.
How do I keep the bok choy from getting soggy?
I add the bok choy at the very end and only simmer it briefly so it stays crisp-tender and bright green.
Is this soup good for meal prep?
Absolutely. I like making a big batch and storing it in individual containers. It reheats well and makes a great lunch or light dinner.
Can I make this soup vegetarian?
Yes, I substitute the chicken with tofu and use vegetable broth instead of chicken stock. It’s still flavorful and comforting.
What type of rice works best?
I typically use white jasmine rice or brown rice, but wild rice and basmati also work. I make sure it’s pre-cooked so it doesn’t absorb too much broth while simmering.
Conclusion
Ginger Chicken and Rice Soup with Bok Choy is my go-to recipe when I want a meal that’s warm, clean, and deeply satisfying. The bold ginger flavor, nourishing broth, and hearty ingredients make it a perfect choice for any day of the week. Whether I’m feeling under the weather or just want something wholesome and flavorful, this soup never fails to deliver.
PrintGinger Chicken and Rice Soup with Bok Choy
Ginger Chicken and Rice Soup with Bok Choy is a cozy and wholesome soup made with fresh ginger, shredded chicken, soft rice, and crisp bok choy in a light and nourishing broth. It’s the perfect one-pot meal for cold days, recovery meals, or whenever you need comfort in a bowl.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4–6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup cooked white or brown rice
- 2 tablespoons fresh ginger, sliced or grated
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 3–4 cups chopped bok choy (baby or regular)
- 6 cups chicken broth or stock
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil or neutral oil
- Salt and pepper, to taste
- Optional for garnish: chopped green onions, lime wedges, red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
- Add chicken and season with salt and pepper. Cook until lightly browned.
- Pour in chicken broth and bring to a simmer. Cook for 15–20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, then return it to the pot.
- Stir in cooked rice and bok choy. Simmer for 5 more minutes until bok choy is tender but still bright.
- Add soy sauce and sesame oil. Stir to combine. Adjust seasoning as needed.
- Serve hot, garnished with green onions, lime, or chili flakes if desired.
Notes
- Add mushrooms, shredded carrots, or spinach for more vegetables.
- For spice, stir in red pepper flakes or chili paste.
- Use rotisserie or leftover chicken to save time.
- Swap rice with quinoa or cauliflower rice for a low-carb option.
- Soup thickens over time—add extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
