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Easy • Soups

Cozy Ginger Chicken and Rice Soup

A restorative, fragrant chicken soup simmered with generous amounts of fresh ginger, garlic, and tender rice.

Prep
10 min
Cook
30 min
Servings
4
Level
Easy
Cozy Ginger Chicken and Rice Soup

This deeply nourishing soup is the culinary equivalent of a warm hug on a cold or tiring day. Simmering shredded chicken in aromatic broth loaded with sliced ginger, garlic, and jasmine rice yields a velvety, soothing texture. A finishing drizzle of toasted sesame oil and scattered fresh scallions brings bright, lively contrast to every bowl.

Ingredients

Yield: 4 servings

Main

  • 1 tablespoon toasted sesame oil, plus extra for serving
  • 1 large yellow onion, finely diced
  • 2-inch piece fresh ginger, peeled and cut into thin matchsticks
  • 5 cloves garlic, minced
  • 1/2 cup uncooked jasmine rice, rinsed
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 teaspoon kosher salt
  • 3 scallions, thinly sliced
  • Fresh cilantro leaves and chili crisp, for serving

Preparation

  1. Step 1

    Heat 1 tablespoon of sesame oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, ginger matchsticks, and garlic. Sauté for 4 to 5 minutes until soft and fragrant.

  2. Step 2

    Add the rinsed jasmine rice and stir for 1 minute to lightly toast the grains in the aromatic oil.

  3. Step 3

    Pour in the chicken broth, fish sauce, and salt. Add the whole raw chicken pieces directly into the broth. Bring the liquid to a rolling boil over high heat.

  4. Step 4

    Reduce heat to low, cover the pot with a lid, and simmer gently for 20 minutes, or until the chicken is cooked through and the rice grains have softened.

  5. Step 5

    Transfer the cooked chicken to a cutting board and shred into bite-sized strips using two forks. Return the shredded chicken to the pot.

  6. Step 6

    Ladle the hot soup into bowls. Top generously with sliced scallions, fresh cilantro, a drizzle of toasted sesame oil, and chili crisp if desired.

Tips

  • Rinsing your jasmine rice removes excess surface starch so the soup remains a clean, velvety broth rather than turning into thick porridge.
  • If you have leftover rotisserie chicken, shred it and stir it in during the final 5 minutes of cooking instead.

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