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Ginger Chicken and Rice Soup with Bok Choy

This delightful, warming dish perfectly balances the cozy comfort of homemade chicken soup with a zesty ginger twist, making it a quick and delicious solution for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated for added flavor
  • 4 cups chicken broth store-bought or homemade
  • 1 cup rice any kind you love
  • 2 cups bok choy, chopped
  • 1 tablespoon soy sauce
  • Salt and pepper, to taste

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Toss in the chicken pieces and cook until they’re golden brown, about 5-7 minutes.
  2. Add the chopped onion, sliced carrots, minced garlic, and freshly grated ginger. Stir everything together and let those flavors mingle for another 3-4 minutes.
  3. Pour in the chicken broth and bring it to a gentle boil. Once it’s bubbling, add the rice. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender.
  4. Add the chopped bok choy and soy sauce, stirring everything together. Let it cook for an additional 5 minutes until the bok choy is tender but still bright green.
  5. Add a final sprinkle of salt and pepper to taste, and your masterpiece is ready to be devoured!

Notes

For leftovers, store in an airtight container in the fridge for up to three days. This soup also freezes well, just be cautious as rice can get mushy when thawed. You can also substitute chicken for tofu or other vegetables if desired.