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Ginger Chicken and Rice Soup with Bok Choy

A comforting and flavorful soup packed with tender chicken, vibrant bok choy, and fresh ginger, perfect for busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Add more if desired
  • 1 pound chicken breast, cooked and shredded Store-bought rotisserie chicken works well
  • 4 cups chicken broth
  • 1 cup cooked rice Brown or white rice
  • 2 cups bok choy, chopped Any greens can be used as a substitute
  • Salt and pepper to taste
  • Optional: chopped green onions and sesame oil for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once shimmering, toss in the diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
  2. Add minced garlic and grated ginger to the pot. Let them mingle for about a minute.
  3. Stir in the shredded chicken followed by the chicken broth. Bring to a simmer, then add the cooked rice.
  4. Toss in the chopped bok choy and let it cook for another 5 minutes or until wilted.
  5. Add salt and pepper to taste.
  6. Ladle into bowls, and garnish with green onions and a drizzle of sesame oil if desired.

Notes

Use pre-cooked chicken or leftovers for a quicker meal. Feel free to experiment with different veggies!