Description
This Ginger Chicken and Rice Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with fresh ginger, garlic, and vegetables in a savory broth. Enhanced with soy sauce, sesame oil, and fresh herbs, it offers a hearty yet light meal perfect for any season.
Ingredients
Scale
Protein and Aromatics
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 medium onion, chopped
Vegetables
- 3 carrots, sliced
- 2 stalks celery, diced
- 3 green onions, chopped
Liquids and Seasonings
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add Ginger and Garlic: Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Cook Vegetables: Add the sliced carrots and diced celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Brown Chicken: Season the chicken thighs with salt and pepper, then add them to the pot. Cook for 5-7 minutes, turning occasionally until browned on all sides.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Cook Rice: Stir in the long-grain rice and let the soup simmer for another 15-20 minutes, or until the rice is tender.
- Season Soup: Add the soy sauce and sesame oil to the soup, adjusting the seasoning with more salt and pepper if needed.
- Finish Soup: Once the rice is fully cooked, remove the pot from heat and stir in the chopped green onions.
- Serve: Serve the soup hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
- Adjust the amount of ginger based on your preference for spiciness and aroma.
- Use brown rice for a healthier alternative, but cooking time will increase.
- For a gluten-free version, use tamari or coconut aminos in place of soy sauce.
- Leftover soup stores well in the refrigerator for up to 3 days; rice may absorb more liquid, so add broth when reheating if needed.
