Chicken Ginger Rice Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 lb boneless chicken breasts or thighs, diced

1 tablespoon fresh ginger, peeled and finely sliced

2 cloves garlic, peeled and finely sliced

2 medium carrots, diced

2 green onions, chopped (for garnish)

1 cup white jasmine or basmati rice, rinsed

6 cups chicken broth

Salt, to taste

Black pepper, to taste

1 tablespoon oil (for sautéing)

Directions

Prepare Your Ingredients

Peel and finely slice fresh ginger and garlic. Dice carrots into small, even pieces. Rinse the rice under cold water to remove excess starch for a fluffier soup.

Sauté Aromatics

In a large pot, heat oil over medium heat. Add garlic and ginger and stir frequently until fragrant, about 1-2 minutes, to release their essential oils and flavor the broth.

Brown the Chicken

Add diced chicken pieces to the pot. Cook until lightly browned but not fully cooked through, sealing in juices and deepening flavor.

Add Broth and Vegetables

Pour in the chicken broth, then add diced carrots, rinsed rice, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.

Simmer Until Tender

Let the soup simmer uncovered for 25-30 minutes, or until the rice is fully cooked, the chicken is tender, and carrots are soft. Stir occasionally to prevent rice from sticking.

Final Taste and Garnish

Adjust seasoning with additional salt or pepper if needed. Remove from heat and sprinkle chopped green onions over the top before serving.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 270
• Total Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 700mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Total Sugars: 4g
• Protein: 20g