Go Back
Ginger Chicken Soup

Quick Ginger Chicken Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced into half-moons
  • 2 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • ¾ cup jasmine rice
  • 1 tbsp soy sauce
  • Salt and pepper
  • Lime wedges and chopped cilantro, for serving

Method
 

  1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Season chicken with salt and pepper and sear until golden, about 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium, add onion and cook 3-4 minutes until softened. Stir in garlic and ginger and cook 1 minute. Add carrots and celery and cook 2 minutes.
  3. Pour in chicken broth and soy sauce, scraping up any browned bits. Stir in rice, nestle chicken back in, bring to a boil, then reduce heat to low. Cover and simmer 15-20 minutes until rice is tender and chicken reaches 165°F.
  4. Remove chicken, shred with two forks, and return to pot. Taste and adjust salt. Ladle into bowls, squeeze lime over top, and scatter cilantro. Serve hot.

Notes

If you like a brighter soup, squeeze half a lime into the pot just before serving. The rice will continue to absorb liquid as the soup sits, so you may want to add a splash of broth when reheating leftovers.