Name: Ginger Chicken and Rice Soup with Bok Choy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb boneless, skinless chicken thighs; 8 cups chicken broth; 2 tbsp avocado oil; 1 tbsp toasted sesame oil; 2 cups thinly sliced yellow onion; 4 garlic cloves, minced; 1-inch piece fresh ginger, sliced into matchsticks; 6 green onions, sliced (white and green parts separated); ½ cup uncooked jasmine rice; 3 cups chopped baby bok choy; 3 tbsp tamari or soy sauce; 1 tbsp rice vinegar; ½ tsp turmeric; ½ tsp ground coriander; 2 tsp salt; 1 tsp black pepper; Juice of ½ lime; Toasted sesame seeds, for garnish; Fresh cilantro, for garnish; Chili oil, for drizzling; Lime wedges, for serving

Description

This Ginger Chicken and Rice Soup with Bok Choy is a cozy and nutritious dish perfect for any chilly evening.

Ingredients

Scale

1 lb boneless, skinless chicken thighs
8 cups chicken broth
2 tbsp avocado oil
1 tbsp toasted sesame oil
2 cups thinly sliced yellow onion
4 garlic cloves, minced
1-inch piece fresh ginger, sliced into matchsticks
6 green onions, sliced (white and green parts separated)
½ cup uncooked jasmine rice
3 cups chopped baby bok choy
3 tbsp tamari or soy sauce
1 tbsp rice vinegar
½ tsp turmeric
½ tsp ground coriander
2 tsp salt
1 tsp black pepper
Juice of ½ lime
Toasted sesame seeds, for garnish
Fresh cilantro, for garnish
Chili oil, for drizzling
Lime wedges, for serving

Instructions

To create a flavor base, heat the avocado oil and sesame oil in your large pot over medium heat. Once hot, toss in the sliced onions, minced garlic, ginger matchsticks, and the white parts of the green onions. Sprinkle in a bit of salt and pepper to taste. Sauté these ingredients until they become soft and golden, which usually takes about 5-7 minutes.
Next, pour in the chicken broth, followed by adding the tamari and rice vinegar. Stir in the turmeric and ground coriander to bring out a colorful, aromatic broth. Allow this mixture to come to a gentle simmer.
Once your broth is prepared, add the chicken thighs and uncooked jasmine rice into the pot. Stir everything together gently and cover the pot. Let it simmer on low heat for 20 minutes, or until the chicken is tender and fully cooked.
After simmering, carefully remove the chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the chicken back into the pot for an even distribution of flavor.
Stir in the chopped baby bok choy and the green parts of the green onions. Let the soup simmer uncovered for an additional 3-4 minutes, until the bok choy is tender.
Squeeze the juice of half a lime into your soup. Taste and adjust the seasoning if needed.

Notes

Using homemade chicken broth will elevate the flavor of your soup significantly. If you prefer a thicker soup, add more rice or a slurry made from cornstarch and water.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup

Nutrition

Calories: 380 kcal
Sodium: 900 mg
Protein: 28 g