Best Ginger Chicken and Rice Soup with Bok Choy
A comforting Ginger Chicken and Rice Soup with tender chicken, fragrant ginger, jasmine rice, and crisp bok choy simmered in a savory broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup jasmine rice, rinsed
4 heads baby bok choy, chopped (stems and leaves separated)
2 tablespoons fresh ginger, grated
4 cloves garlic, minced
1 medium onion, diced
6 cups low-sodium chicken broth
2 tablespoons soy sauce or tamari
1 tablespoon olive oil
1 teaspoon turmeric (optional)
Salt and pepper to taste
Fresh cilantro, lime wedges, and sesame seeds for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, ginger, and garlic. Sauté 3–4 minutes until fragrant and softened.
2. Add chicken, season with salt, pepper, and turmeric. Cook about 5 minutes until lightly browned.
3. Pour in chicken broth and soy sauce. Bring to a boil, then reduce to a simmer. Add rice and bok choy stems. Cover and cook 15–20 minutes until rice is tender.
4. Stir in bok choy leaves and simmer 2–3 minutes until just wilted. Taste and adjust seasoning. Garnish and serve hot.
Notes
For extra brightness, add a squeeze of fresh lime just before serving.
Leftovers thicken as they sit—add a splash of broth when reheating.