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A finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.
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5 from 20 votes

Ginger-Scallion Chicken and Rice Soup

Servings: 4 servings
Author: Alex Snodgrass

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

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