Ginger Chicken and Rice Soup | Quick One-Pot Dinner

Ginger chicken and rice soup is the kind of bowl that makes a regular night feel instantly calmer. The broth turns a clear, sunny gold thanks to turmeric, and it smells like toasted sesame the second the pot warms up. Then fresh ginger hits the steam—bright, peppery, and cozy all at once.

Even better, you’re done in about 45 minutes, start to finish. So if you’ve been searching for an easy ginger chicken soup recipe that still tastes layered (not flat, not watery), this version delivers fast. It’s also a smart choice when you want comfort without anything heavy or creamy.

In this pot, the chicken thighs simmer until they shred with barely any effort, and the jasmine rice gently thickens the broth without turning it gluey. If you want the best ginger chicken and rice soup that stays light but satisfying, this is it.

Why This Ginger Chicken and Rice Soup Works Every Time

• Fast comfort in one pot: This easy ginger chicken and rice soup recipe is weeknight-friendly—sauté, simmer, finish, and eat in about 45 minutes.
• Aromatics you can smell immediately: Toasted sesame oil blooms with ginger matchsticks, so the broth tastes deep and fragrant, not bland.
• Chicken in every spoonful: Shredding the thighs after simmering spreads tender bites throughout the bowl.
• Perfectly spoonable texture: The tested ratio (8 cups broth to 1/2 cup rice) keeps it silky instead of starchy or thick.
• Bright, clean finish: Lime juice and rice vinegar sharpen the flavor right at the end—exactly the kind of “wow” you want when learning how to make ginger chicken and rice soup at home.

What You’ll Need to Make Ginger Chicken and Rice Soup

1 lb boneless, skinless chicken thighs
8 cups low-sodium chicken broth
2 tbsp avocado oil
1 tbsp toasted sesame oil
2 cups thinly sliced yellow onion
4 cloves garlic, minced
1-inch fresh ginger, cut into thin matchsticks
6 green onions, sliced and divided (whites for the pot, greens for garnish)
1/2 cup uncooked jasmine rice
3 cups chopped baby bok choy
3 tbsp tamari or soy sauce
1 tbsp rice vinegar
1/2 tsp turmeric
1/2 tsp ground coriander
2 tsp sea salt
1 tsp black pepper
Juice of 1/2 lime
Toasted sesame seeds, fresh cilantro, and chili oil for garnish
Lime wedges for serving

Optional Add-Ins / Substitutions

• Gluten-free: Use tamari 1:1 in place of soy sauce.
• Low-carb: Skip jasmine rice and stir in 2 cups cauliflower rice during the last 3 minutes.
• Vegan: Swap chicken for 12 oz extra-firm tofu and use vegetable broth 1:1.
• Extra protein: Add 4 soft-boiled eggs (6 1/2 minutes), one per bowl.
• Budget swap: Use 1 lb bone-in thighs; simmer about 10 minutes longer, then debone and shred.
• Spicy: Add 1 tsp chili crisp to the pot with the vinegar, then drizzle more at the table.

Easy Steps to Perfect Ginger Chicken and Rice Soup

Step 1 – Build the aromatic base

Heat avocado oil and toasted sesame oil in a large pot over medium heat. Next, add onion, garlic, ginger, and the white parts of the green onions. Sauté 5–6 minutes until the onions soften and turn lightly golden, and the pot smells warm and toasty.

Step 2 – Create the golden broth

Pour in chicken broth, tamari (or soy sauce), rice vinegar, turmeric, and coriander. Stir well, then bring it to a gentle boil. As soon as you see steady bubbles, lower the heat to a calm simmer so the broth stays clear and the chicken stays tender.

Step 3 – Cook chicken and rice

Slide in the chicken thighs, then sprinkle in the uncooked jasmine rice. Cover and simmer for 20 minutes, stirring once around minute 10 so the rice doesn’t stick. Keep the bubbles small—if it boils hard, the rice can split and release extra starch.

Step 4 – Shred and return

Move the chicken to a cutting board and shred it with two forks into bite-size pieces. Then return the chicken to the pot and simmer for 2 minutes. This helps every strand soak up the seasoned broth.

Step 5 – Add vegetables and finish

Stir in bok choy and the green parts of the onions. Simmer uncovered for 3–4 minutes until the leaves turn bright green and the stems go tender-crisp. Turn off the heat, squeeze in lime juice, and adjust with a pinch of salt or a splash more tamari if needed.

Step 6 – Serve and garnish

Ladle into warm bowls, then finish with sesame seeds, cilantro, and a thin drizzle of chili oil. Finally, add lime wedges on the side so everyone can brighten their bowl to taste.

Kitchen Secrets for Perfect Results

1. Keep it at a gentle simmer: Small bubbles keep chicken thighs juicy and help the broth stay clearer.
2. Bloom sesame oil early: Toasted sesame oil turns rounded and nutty when warmed in the pot before liquid.
3. Cut ginger into matchsticks: Thin sticks give little pops of ginger; minced ginger can disappear into the broth.
4. Season the onions first: Salt and pepper early so the base tastes “complete,” not bland.
5. Stir once, on purpose: One stir around minute 10 prevents sticking without breaking rice into starch.
6. Don’t rush the chicken: Simmering gently for the full time helps it shred easily instead of tightening up.
7. Shred, don’t chop: Shredded chicken spreads through the soup, making each spoonful feel hearty.
8. Add bok choy at the end: Those last 3–4 minutes keep it bright, crisp-tender, and fresh-tasting.
9. Use low-sodium broth: That way you control salt with tamari and finishing adjustments.
10. Taste after the chicken cooks: The broth changes once the chicken renders flavor, so adjust seasonings at the end.
11. Finish with acid off heat: Lime juice tastes fresher and brighter when it isn’t boiled.
12. If it looks too thick later, don’t panic: Rice absorbs broth as it sits—add a splash of broth while reheating.
13. Avoid rolling boils: Hard boiling can cloud the broth and make the rice shed too much starch.
14. Warm the bowls: Even hot tap water (then dry) helps the soup stay steaming longer on the table.
15. Garnish for contrast: Sesame seeds add crunch, cilantro adds freshness, and chili oil adds a silky heat.

Quick question for you: Are you team extra lime, extra ginger, or extra chili oil when you build your bowl?

Make It Your Own Options, Swaps & Creative Ideas

Healthy, lighter version

Use 1 tbsp avocado oil instead of 2 tbsp. Then add 1 extra cup bok choy for more greens, and finish with lime as written so the broth still tastes bright and lively.

Kid-friendly version

Skip chili oil for a softer flavor. Also, reduce ginger to about 3/4 inch, and add 1 cup shredded carrots with the bok choy for gentle sweetness and color.

Budget version

Use 1 lb bone-in thighs, then simmer about 10 minutes longer. After cooking, debone and shred. You’ll still get that comforting chicken texture, plus a slightly richer broth.

High-protein version

Increase chicken thighs to 1 1/4 lb while keeping broth at 8 cups. During the last 3 minutes, stir in 1 cup shelled edamame for extra protein and a satisfying bite.

Spicy version

Add 1–2 tsp chili garlic sauce with the turmeric and coriander. Then finish each bowl with 1/2 tsp chili crisp so the heat stays sharp and fragrant.

Seasonal cold-weather version

Add 1 cup sliced mushrooms with the onions and cook them 2 extra minutes. Turn off the heat at the end, then stir in 1 tsp white miso for deeper savoriness.

Low-carb version

Skip jasmine rice and add 2 cups cauliflower rice in the last 3 minutes. The broth stays lighter, and the bowl still feels hearty and warm.

Vegan version

Swap chicken thighs for 12 oz extra-firm tofu and use vegetable broth 1:1. Then keep the ginger, sesame, turmeric, and lime exactly the same for a bright, cozy finish.

Serving Ideas & Pairings

• Breakfast: Add a soft-boiled egg and extra scallions for a cozy, savory start that still feels light.
• Brunch: Serve with lime wedges and a drizzle of chili oil at the table so everyone can customize heat and brightness.
• Holidays: Keep a pot warm for guests, then set out sesame seeds, cilantro, and chili oil as a DIY garnish bar.
• Meal prep: Portion into four containers and keep lime wedges separate so the flavor stays fresh.
• Weeknight dinner: Pair with quick cucumbers dressed with rice vinegar and salt for a crisp, cooling side.

try :

• Pair this bowl with our quick rice vinegar cucumber salad recipe
• Make a cozy night with our miso-ginger vegetable soup recipe
• If you love easy chicken soups, try our lemony chicken and orzo recipe
• For a fast savory add-on, check our soft-boiled eggs tutorial
• Craving sesame flavor? Don’t miss our sesame-scallion sauce recipe

Macro Summary

Calories: 440
Protein: 31g
Carbs: 22g
Fat: 24g
Fiber: 3g

(Estimated values per serving, based on 4 servings, boneless skinless thighs, low-sodium broth, and listed oils.)

Make-Ahead, Storage & Reheating

Fridge: Store in airtight containers for up to 4 days. The rice will absorb broth over time, so the soup may look thicker on day two.
Freezer: Freeze up to 2 months. Thaw overnight in the fridge for best texture.
Stovetop reheating: Warm over medium-low for 6–8 minutes until steaming, adding 1/4–1/2 cup broth per serving as needed.
Microwave reheating: Heat in 60–90 second bursts, stirring between, then add broth if it thickened.
Air fryer reheating: Not ideal for soup; however, you can air-fry garnishes like crispy scallions separately if you like.
Make-ahead prep: Slice onions, mince garlic, and cut ginger up to 2 days ahead. Store sealed and cold so dinner comes together quickly.

Everything You Want to Know

1. Is ginger chicken and rice soup Chinese?

Ginger chicken and rice soup has strong roots in Chinese-style cooking, especially because it uses fresh ginger, sesame oil, and simple clear broth techniques. While versions vary by region, many home cooks connect it to chicken ginger soup Chinese traditions that focus on light, aromatic broths rather than creamy bases.

2. How do I make a simple ginger chicken and rice soup at home?

For a simple ginger chicken and rice soup, sauté ginger, garlic, and onion in oil, then add broth, chicken thighs, and jasmine rice. Simmer gently until the chicken is tender, shred it, and finish with bok choy and lime. Keeping the simmer low ensures a clear, flavorful broth.

3. What’s the difference between ginger chicken and rice soup and chicken ginger soup Chinese style?

Traditional chicken ginger soup Chinese versions often skip rice and focus purely on broth and aromatics. However, adding jasmine rice creates a heartier bowl while still keeping the clean, light texture that defines classic ginger-based soups.

4. Can I make an easy ginger chicken and rice soup with bok choy?

Yes, and bok choy is one of the most popular additions. For ginger chicken and rice soup with bok choy, add chopped bok choy during the last 3–4 minutes of simmering so it stays bright green and crisp-tender. This keeps the soup fresh and balanced.

5. Is ginger chicken and rice soup similar to NYT or Filipino versions?

Some people search for ginger chicken and rice soup NYT or chicken ginger rice soup Filipino styles. NYT-inspired recipes often emphasize clean, layered broth, while Filipino versions may include stronger ginger notes and sometimes fish sauce. Both focus on comfort, warmth, and simple ingredients cooked gently.

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• For another one-pot comfort meal, save our Easy One-Pot Macaroni Cheeseburger Soup – 5-Star Dinner

Final Bite

If you want comfort that feels light, clean, and deeply satisfying, ginger chicken and rice soup is the answer. The toasted sesame aroma, the sunny turmeric glow, and that bright lime finish make every spoonful taste intentional—yet it still comes together in about 45 minutes.

Will you finish yours with extra lime, extra ginger matchsticks, or a bold chili oil drizzle? What green would you swap in for bok choy—spinach, napa cabbage, or something else? Save it, share it, and leave a comment with your favorite garnish.

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