This Ginger Chicken & Rice Soup is the perfect blend of comfort, nourishment, and fresh flavor — a soothing bowl that warms you from the inside out. Tender pieces of chicken simmer with jasmine rice, ginger, garlic, and aromatic vegetables in a light yet deeply flavorful broth. Each spoonful delivers a delicate balance of warmth from the ginger, richness from the chicken, and silkiness from the perfectly cooked rice.
Unlike heavy cream-based soups, this recipe is light and refreshing but still deeply satisfying. It’s the ultimate comfort food for chilly days, recovery meals, or any time you crave something wholesome and restorative. The ginger not only enhances flavor but also supports digestion and boosts immunity, making this soup both delicious and healing.
Why You’ll Love This Ginger Chicken & Rice Soup
You’ll love this recipe for its simplicity, aroma, and healthful qualities. It’s a perfect one-pot meal that requires minimal effort but delivers restaurant-quality results. The fresh ginger gives it a distinct brightness that pairs perfectly with tender chicken and fluffy rice.
It’s also incredibly versatile — you can make it with leftover chicken, add extra vegetables, or adjust the spice level to your liking. Whether you’re under the weather or simply looking for a nourishing, cozy meal, this soup is like a warm hug in a bowl.
Why You Should Try This Recipe
This Ginger Chicken & Rice Soup strikes the perfect balance between comfort and freshness. The slow simmering process infuses the broth with layers of flavor, while the ginger adds a subtle kick that wakes up your taste buds. It’s hearty enough to fill you up yet light enough to enjoy any time of day.
Perfect for make-ahead lunches or quick dinners, it reheats beautifully and tastes even better the next day. It’s a staple recipe that brings both flavor and comfort to your table year-round.
Ingredients You’ll Need
Main Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 medium carrots, diced
- 2 celery stalks, diced
- ¾ cup jasmine or long-grain white rice
- 6 cups low-sodium chicken broth
- 1 tablespoon soy sauce (optional, for depth of flavor)
- ½ teaspoon turmeric (optional, for color and warmth)
- Salt and black pepper to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley or green onions, for garnish
Optional Add-Ins
- A few slices of fresh chili or red pepper flakes for heat
- A drizzle of sesame oil for nutty flavor
- Baby spinach or kale for added greens
How to Make Ginger Chicken & Rice Soup (Step-by-Step)
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and lightly golden.
2. Add the Vegetables
Stir in the carrots and celery. Cook for another 3–4 minutes, allowing the vegetables to soften slightly.
3. Add the Chicken and Broth
Place the chicken breasts or thighs into the pot. Pour in the chicken broth, soy sauce (if using), and turmeric. Stir to combine. Bring the mixture to a gentle boil.
4. Simmer Until Tender
Reduce the heat to low, cover, and simmer for 25–30 minutes, until the chicken is cooked through and the flavors have melded together.
5. Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Add the Rice
Stir in the rice and continue simmering uncovered for 15–20 minutes, or until the rice is tender and the broth has thickened slightly.
7. Adjust Seasoning
Taste and season with salt, pepper, and lemon juice if desired.
8. Serve and Garnish
Ladle the soup into bowls and garnish with chopped parsley or green onions. Serve hot and enjoy its soothing, aromatic goodness.
10 Tips for the Best Ginger Chicken & Rice Soup
- Use fresh ginger for the most vibrant flavor — bottled paste can’t compare.
- Don’t rush the simmering; it develops a rich, deep broth.
- Use jasmine rice for a soft, aromatic texture.
- Avoid overcooking the rice — it should be tender but not mushy.
- Add lemon juice at the end to brighten the flavors.
- For clear broth, skim off any foam that forms while simmering.
- Shred the chicken gently so it stays juicy.
- Add greens like spinach in the last few minutes for extra nutrition.
- Use homemade broth if available for richer flavor.
- Serve immediately — it’s best enjoyed fresh and hot.
10 Variations & Substitutions
- Coconut Ginger Soup: Add ½ cup coconut milk for a creamy, tropical twist.
- Spicy Asian-Inspired: Add chili flakes, a dash of sesame oil, and soy sauce.
- Lemon Ginger Version: Double the ginger and add extra lemon juice.
- Vegetarian Option: Use vegetable broth and tofu instead of chicken.
- Immune-Boosting Version: Add turmeric, garlic, and a pinch of cayenne.
- Brown Rice Variation: Use brown rice and simmer longer (about 40 minutes).
- Instant Pot Method: Cook on HIGH for 10 minutes, then natural release.
- Herbal Blend: Add thyme or bay leaves for a deeper aroma.
- Miso Infusion: Stir in 1 tablespoon of white miso paste before serving.
- Egg Drop Finish: Whisk in a beaten egg while stirring for extra protein.
What to Serve With Ginger Chicken & Rice Soup (Step-by-Step)
- Serve with crusty bread or garlic toast for dipping.
- Add a fresh cucumber salad with sesame dressing for contrast.
- Pair with spring rolls or steamed dumplings for an Asian-inspired meal.
- Offer roasted vegetables like carrots or cauliflower on the side.
- Finish with a light fruit salad or green tea sorbet for dessert.
- Serve with lemon water or ginger tea to complement the soup’s warmth.
- For heartier meals, pair with jasmine rice or brown rice on the side.
Storage & Reheating Tips (Step-by-Step)
To Store
Cool the soup completely before transferring to airtight containers. Refrigerate for up to 4 days.
To Freeze
Freeze without rice in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
To Reheat (From Refrigerator)
Warm in a pot over medium heat until hot. Add a splash of broth or water if the soup thickens.
To Reheat (From Frozen)
Thaw overnight, then reheat gently on the stove. Cook fresh rice separately and add before serving.
Recipe FAQs
- Can I use leftover chicken? Yes, add it during the last 10 minutes of cooking.
- Can I use rotisserie chicken? Absolutely, it saves time and adds flavor.
- Can I use brown rice? Yes, just extend the cooking time.
- Can I make it in the crock pot? Yes, cook on LOW for 6 hours or HIGH for 3 hours.
- Can I add noodles instead of rice? Yes, egg noodles or ramen work well.
- Can I make it vegetarian? Use vegetable broth and tofu instead of chicken.
- Can I freeze it with rice? It’s best to freeze without rice; add fresh rice when reheating.
- Can I use ground ginger? Fresh is best, but 1 teaspoon of ground ginger can substitute.
- Can I add coconut milk? Yes, it makes the soup creamy and aromatic.
- Can I use chicken thighs? Yes, they stay moist and tender.
- How do I thicken the soup? Simmer uncovered or mash some rice.
- Can I make it spicy? Add sliced chili or sriracha.
- Can I double the recipe? Yes, perfect for meal prep or freezing.
- Can I use basmati rice? Yes, it cooks beautifully in this recipe.
- Can I add turmeric? Yes, for color and health benefits.
- Can I add miso? Yes, stir in 1 tablespoon at the end for umami depth.
- Can I make it creamy? Add coconut milk or a touch of cream.
- Can I serve it cold? It’s best served hot or warm.
- Can I add spinach? Yes, stir it in during the last few minutes of cooking.
- How long does it last in the fridge? Up to 4 days when properly stored.