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Ginger Chicken and Rice Soup with Bok Choy – A Nourishing One-Pot Meal

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A nourishing, ginger-infused chicken and rice soup with tender bok choy and fragrant jasmine rice — perfect for cozy dinners or immune-boosting meals.

Ingredients

Scale

  • 1 lb chicken thighs or breast (bone-in or boneless)

  • 6 cups low-sodium chicken broth

  • 1 tbsp oil (olive, avocado, or sesame)

  • 1 tbsp fresh ginger, thinly sliced

  • 2 cloves garlic, minced

  • ¾ cup jasmine or basmati rice

  • 2 cups chopped bok choy (stalks and leaves separated)

  • 1 tbsp soy sauce or tamari

  • 1 tsp toasted sesame oil

  • Salt and white pepper to taste

  • Green onions and cilantro for garnish (optional)

Instructions

  • In a large pot, sauté ginger and garlic in oil for 1–2 minutes.

  • Add chicken and broth. Bring to a boil, reduce heat, and simmer for 25–30 minutes.

  • Remove chicken, shred, and return to pot.

  • Add rice and cook for 12–15 minutes.

  • Stir in bok choy stalks first, then leaves. Simmer 2–3 minutes more.

  • Season with soy sauce, sesame oil, salt, and white pepper.

  • Garnish and serve hot.

Notes

  • Freeze without rice for better texture.

  • Use cauliflower rice for low-carb.

  • Add chili for a spicy twist.

Find it online: https://dailywholekitchen.com/ginger-chicken-and-rice-soup-with-bok-choy-a-nourishing-one-pot-meal/