Print

Ginger Chicken and Rice Soup with Bok Choy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
  2. Add chicken and season with salt and pepper. Cook until lightly browned.
  3. Pour in chicken broth and bring to a simmer. Cook for 15–20 minutes until chicken is cooked through.
  4. Remove chicken, shred with two forks, then return it to the pot.
  5. Stir in cooked rice and bok choy. Simmer for 5 more minutes until bok choy is tender but still bright.
  6. Add soy sauce and sesame oil. Stir to combine. Adjust seasoning as needed.
  7. 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

Find it online: https://recipesbyliza.com/ginger-chicken-and-rice-soup-with-bok-choy/