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This Ginger-Scallion Chicken and Rice Soup is a comforting soup with a delightfully fragrant base and layers of flavor built in.
This soup starts with an aromatic base of yellow onions, garlic, ginger, and green onions sauteed in avocado oil and toasted sesame oil, creating a rich foundation. The addition of chicken and rice makes it hearty, and there are plenty of veggies and topping options to tailor the finished product to your taste! The balance of savory and warm spices makes this Ginger-Scallion Chicken and Rice Soup so comforting.
With a total cook time of just 45 minutes, this recipe is perfect for a weeknight dinner that delivers on both flavor and nutrition!
Ingredients:
- Avocado Oil
- Toasted Sesame Oil
- Yellow Onion
- Garlic
- Green Onions
- Fresh Ginger
- Kosher Salt
- Pepper
- Low Sodium Chicken Broth
- Tamari or soy sauce or coconut aminos, if preferred
- Rice Vinegar
- Turmeric
- Ground Coriander
- Boneless Skinless Chicken Thighs
- White Jasmine Rice
- Baby Bok Choy
- Lime
- Chili Crisp optional
- Toasted Sesame Seeds optional
- Fresh Cilantro optional
Step-by-step:
Step one: cook the onions, garlic, and ginger
Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.
Step two: add the liquid ingredients and spices
Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.
step three: Add the rice and chicken
Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.
step four: shred the chicken
Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.
step five: Add back the chicken and finish
Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.
step six: serve and enjoy!
To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.
Recipe FAQs:
You can substitute the tamari for soy sauce or coconut aminos!
Since the toppings are so customizable, I say it absolutely is kid-friendly! My kids love it without the Chili Crisp.
I love the Fly by Jing Chili Crisp!
I hope this soup nourishes your family on a chilly day! Let me know what you think when you try it!
Looking for more fantastic soup recipes? Try these!
Ginger-Scallion Chicken and Rice Soup
Ingredients
For the Soup:
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 2 cups halved and thinly sliced yellow onion, about ½ onion
- 4 garlic cloves, minced
- 6 green onions thinly sliced, white and green parts kept separate
- 1- inch knob of ginger, peeled and sliced into very thin matchsticks
- 2 teaspoons Kosher salt
- 1 teaspoon pepper
- 8 cups low-sodium chicken broth
- 3 tablespoons tamari sub coconut aminos or soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 1- pound boneless skinless chicken thighs
- ½ cup uncooked white jasmine rice
- 3 cups roughly chopped baby bok choy, 3 heads
- Juice of ½ lime
Optional, for Serving:
- Chili crisp for serving (I like Fly by Jing)
- Toasted sesame seeds
- Freshly chopped cilantro leaves
- ½ lime cut into small wedges for serving
Instructions
- Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.
- Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.
- Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.
- Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.
- Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.
- To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This was a cozy, delicious soup that felt manageable for a weeknight. I doubled the amount of chicken but didn’t make any other changes and it was wonderful and increased the amount of servings!
so glad you loved it!
Sounds so yummy! Could you do it in the Crockpot?
I made this soup as written. It is delicious!!
10/10. So delicious. This soup feels light and still very flavorful and comforting. The chili crisp is a great addition too!
This was so good! Kind of had pho vibes 🍲 All of the flavors worked great together and it was such a cozy early fall meal!! I love being able to cook the rice and chicken straight in the broth, makes for a super easy weeknight meal. Thanks, Alex!
So happy you love it!! Thank you, Cami!
This soup is fantastic! It’s so flavorful, warm, and cozy, that it feels like a hug from your bestie! My boyfriend called it “the world’s best chicken soup.” ☺️
wow this makes me so happy!
This recipe was delightful. It will be a go to throughout the autumn and winter season for us. To me it’s a flexible recipe, you can adjust it.
Thank you
yes aboslutely! sometimes i make the broth and spoon it over leftover rice and rotisserie chicken!
Made this tonight and everyone in the family loved it. I doubled the lime juice and we added sriracha.
amazing, thank you for sharing!
I’m in Dallas cat-sitting for my son, who is at a Conference. He’s a physician. I love most every recipe I’ve tried from you, so when I reviewed the ingredients for this recipe, I thought it would be perfect for him as he loves anything with an Asian flair. This soup does not disappoint. I could not find the baby bok choy, so I used regular bok choy. It’s a very fresh and bright soup. I will definitely go home and make this, especially as we get into the fall and winter months. Very tasty and filling and the chili crisp oil and cilantro add to the complexity of its flavor. Spectacular!
aw makes me so happy! thank you for the kind review, Kim!
Can you freeze this?
yes i’ve frozen before and it freezes well!