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Ginger Chicken and Rice Soup with Bok Choy – A Nourishing Bowl of Comfort

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Ginger Chicken and Rice Soup with Bok Choy is a soothing one-pot meal featuring tender chicken, jasmine rice, and baby bok choy in a gingery broth. Comforting, aromatic, and ready in under 40 minutes.

Ingredients

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1 lb boneless skinless chicken thighs or breasts

¾ cup jasmine rice, rinsed

8 cups chicken broth

½ onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, thinly sliced

3–4 heads baby bok choy, halved or quartered

1–2 tbsp soy sauce or tamari, to taste

1 tsp sesame oil

1 tbsp neutral oil (for sautéing)

Optional: chopped green onion, chili flakes, lime juice

Instructions

  1. In a large pot, sauté onion in oil until soft. Add garlic and ginger; cook until fragrant.

  2. Pour in chicken broth. Add chicken and simmer 12–15 minutes until cooked. Remove chicken, shred, and set aside.

  3. Stir in rice and cook 12–15 minutes until tender.

  4. Add shredded chicken and bok choy. Simmer 3–5 minutes more.

  5. Season with soy sauce, sesame oil, and optional lime juice. Garnish as desired and serve hot.

Notes

  • Swap rice for noodles or cauliflower rice if preferred.

  • Use rotisserie chicken to cut cooking time.

  • Store up to 4 days in the fridge; add extra broth when reheating.

Find it online: https://nosweatrecipes.com/ginger-chicken-and-rice-soup-with-bok-choy-a-nourishing-bowl-of-comfort/