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Ginger Chicken and Rice Soup with Bok Choy

A comforting and flavorful chicken and rice soup infused with fresh ginger, turmeric, and coriander, featuring tender chicken and crisp baby bok choy.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 3 tablespoons neutral oil (canola, vegetable, or olive oil)
  • 5 scallions, thinly sliced crosswise (about ¾ cup), plus 1 to 2 scallions thinly sliced on an angle for garnish
  • 5 garlic cloves, finely chopped
  • 3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger for garnish
  • About a dozen shiitake mushrooms, cleaned and sliced (optional)
  • 4 teaspoons ground coriander
  • 1 tablespoon ground turmeric
  • Kosher salt and black pepper to taste
  • 1½ cups short-grain brown rice or Arborio rice (10 ounces)
  • 3 quarts chicken stock
  • 3 bunches baby bok choy (about 1 pound)
  • 1 (3- to 4-pound) whole chicken, wings and legs removed and reserved (or 3 pounds skinless, boneless chicken breasts)
  • Sliced fresh red chile and chopped cilantro for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add scallions, garlic, and chopped ginger; cook until fragrant.
  2. Add sliced shiitake mushrooms if using, and cook until softened.
  3. Stir in ground coriander and turmeric; season with kosher salt and black pepper.
  4. Add rice and chicken stock to the pot; bring to a boil.
  5. Add the whole chicken (or chicken breasts) to the pot; reduce heat and simmer until chicken is cooked through and rice is tender, about 30-40 minutes.
  6. Remove chicken from the pot; shred the meat and discard bones and skin.
  7. Stir shredded chicken and chopped bok choy stems into the soup; simmer until bok choy stems are slightly softened, about 2-3 minutes.
  8. Ladle soup into bowls; garnish with julienned ginger, sliced scallions, fresh red chile, and chopped cilantro.

Notes

Use skinless, boneless chicken breasts as a convenient alternative to a whole chicken. Adjust the amount of ginger and spices to taste. Adding shiitake mushrooms enhances umami but is optional.

  • Author: Alexa Weibel
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Soup
  • Cuisine: Asian-inspired

Nutrition

  • Calories: 320
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg