Ginger Chicken and Rice Soup with Bok Choy

Warm up with this Ginger Chicken and Rice Soup with Bok Choy flavorful, nourishing, and easy to make at home.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Ingredients

1 pound boneless, skinless chicken thighs 8 cups chicken broth 2 tablespoons avocado oil 1 tablespoon toasted sesame oil 2 cups thinly sliced yellow onion 4 cloves garlic, minced 1 inch piece of fresh ginger, sliced into thin matchsticks 6 green onions, sliced and divided ½ cup uncooked jasmine rice 3 cups chopped baby bok choy 3 tablespoons tamari or soy sauce 1 tablespoon rice vinegar ½ teaspoon turmeric ½ teaspoon ground coriander 2 teaspoons salt 1 teaspoon black pepper Juice of half a lime Toasted sesame seeds for garnish Fresh cilantro for garnish Chili oil for drizzling Lime wedges for serving

Instructions

Prepare the Base: Heat avocado oil and sesame oil in a large pot. Add onions, garlic, ginger, and white green onion parts. Cook until golden.
Add the Broth and Seasonings: Pour in chicken broth, tamari, rice vinegar, turmeric, and coriander. Simmer gently.
Cook the Chicken and Rice: Add chicken thighs and rice. Cover and simmer 20 minutes until tender.
Shred the Chicken: Remove, shred, and return chicken to pot.
Add the Vegetables: Stir in bok choy and green onion tops. Simmer 3 minutes.
Finish the Soup: Add lime juice and adjust seasoning.
Serve and Garnish: Ladle into bowls and top with sesame seeds, cilantro, chili oil, and lime.

Notes

For a deeper flavor, use homemade broth and add a few slices of fresh ginger during simmering.

Nutrition

Calories: 340
Fat: 16g
Saturated fat: 3g
Sugar: 4g
Sodium: 1260mg
Protein: 24g
Carbohydrates: 26g
Fiber: 3g