Ginger-Scallion Chicken and Rice Soup

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:

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!

Easy Italian White Bean Soup

Herbed Chicken Noodle Soup

Whole30 Zuppa Toscana

5 from 20 votes

Ginger-Scallion Chicken and Rice Soup

Servings: 4 servings

Save RecipeSaved Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

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

Calories: 447kcal, Carbohydrates: 38g, Protein: 39g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 2233mg, Potassium: 1224mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2568IU, Vitamin C: 38mg, Calcium: 134mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 servings

Calories: 447

Like this? Leave a comment below!Jump to Comments →

Food Photography and Styling by Eat Love Eats.