Dive into a bowl of pure comfort with Chicken Soup with Rice, Ginger and Soy Sauce—a recipe that’s guaranteed to wrap you up in warmth from the very first spoonful. This soul-soothing soup brings together tender chicken, fluffy jasmine rice, and just the right pop of ginger and citrusy brightness, making it the coziest way to nourish yourself any day of the week.
Why You’ll Love This Recipe
- Effortlessly Nourishing: One pot, minimal prep, and dinner is basically done—this soup is perfect when you crave warmth but don’t want a complicated process.
- Flavor Explosion: Each spoonful bursts with the gentle bite of ginger, the umami depth of soy sauce, and zesty lemon—comfort with a delicious twist.
- Family-Friendly and Flexible: Easy to adapt and endlessly customizable; this is a crowd-pleasing classic everyone at the table can agree on.
- Make-Ahead Magic: Chicken Soup with Rice, Ginger and Soy Sauce tastes even better the next day, so leftovers are something to look forward to!
Ingredients You’ll Need
The secret to the irresistible charm of Chicken Soup with Rice, Ginger and Soy Sauce is its simplicity. Each ingredient brings out layers of flavor and texture, ensuring every bowl is vibrant, hearty, and deeply satisfying.
- Garlic, thinly sliced: It infuses the broth with a savory base and aromatic warmth.
- Ginger, peeled and thinly sliced: Adds a peppery, invigorating zing that cuts through the richness and soothes like a hug.
- Jasmine rice, rinsed: Fluffy, fragrant, and perfect for soaking up all that delicious broth—don’t skip rinsing for the right texture!
- Chicken thighs, boneless and skinless: Deliver the juiciest, most flavorful chicken while keeping everything silky and tender.
- Water: The simple canvas that brings all your flavors together and keeps the soup light.
- Kosher salt: Essential for balancing all the ingredients—remember, you can always add more to taste at the end.
- Sweet potatoes, sliced: Their natural sweetness and creamy texture play off the salty, savory broth beautifully.
- Lemon juice: Adds a burst of brightness and perfectly lifts the whole dish just before serving.
- Soy sauce: This is where umami magic happens, lending deep, savory notes that will have you reaching for seconds.
- Cilantro or parsley leaves: A final green flourish for freshness and aroma.
- Freshly ground black pepper: A subtle heat and a homey finishing touch.
Variations
One of the best things about Chicken Soup with Rice, Ginger and Soy Sauce is how endlessly you can riff on it. Here are just a few ways to tweak this nourishing pot of comfort to fit whatever you have on hand, or whatever you’re craving!
- Swap the Sweet Potato: Not a fan, or fresh out? Carrots make a fantastic and colorful substitute.
- Change Up the Greens: Toss in handfuls of baby spinach, shredded kale, bok choy, or escarole for extra nutrition and color at the end of the cooking time.
- Try Different Rice: Jasmine is classic, but any white rice will work—just keep an eye on cooking times so the grains stay tender, not mushy.
- Make It Vegetarian: Leave out the chicken and use veggie broth; bulk it up with tofu cubes, extra sweet potato, or mushrooms for hearty depth.
How to Make Chicken Soup with Rice, Ginger and Soy Sauce
Step 1: Build Your Broth Base
In a medium-sized pot, add your sliced garlic, ginger, rinsed jasmine rice, chicken thighs, water, and salt. Bring everything to a gentle boil. As it heats, use a spoon to skim off any foam or scum that rises—this is the secret to a beautifully clear and light broth that’s just as lovely to look at as it is to sip. Partially cover the pot and let the soup simmer for 10–12 minutes, stirring now and then so nothing sticks.
Step 2: Add Sweet Potatoes and Simmer
Carefully stir in the sliced sweet potatoes. Continue to cook, lid still partially on, for another 15–20 minutes. Check occasionally—your kitchen will start to smell incredible! You want the potatoes meltingly tender and your chicken cooked all the way through for maximum comfort in every spoonful.
Step 3: Shred the Chicken
When you can easily pierce the sweet potatoes and chicken is thoroughly cooked, use tongs to remove the chicken thighs onto a plate. Shred the meat with two forks—this only takes a minute, and the pieces will be perfectly tender to soak up all the broth. Return the chicken to the pot so it can mingle with the other flavors.
Step 4: Add Lemon, Soy, and Adjust
Stir in the lemon juice and soy sauce (start with 2 tablespoons each), then give your soup a taste. This is the moment when Chicken Soup with Rice, Ginger and Soy Sauce comes alive—add a little more lemon or soy if you love a brighter or saltier bite. Finish with extra salt if desired. Ladle into bowls, top with plenty of cilantro or parsley and a good grind of black pepper. Enjoy while hot!
Pro Tips for Making Chicken Soup with Rice, Ginger and Soy Sauce
- Rice Rinsing Ritual: Rinse your jasmine rice thoroughly to remove surface starch—this keeps your soup from turning gummy and ensures a lovely, clear broth.
- Double for Later: This soup keeps beautifully and tastes richer the next day, so double the batch if you want leftovers (and you’ll absolutely want them).
- Tweak Lemon and Soy to Taste: Lemon juice and soy sauce are powerful here—taste and adjust at the end for your perfect balance of tang and savory punch.
- Add Greens at the End: If using tender greens, stir them in right at the end so they stay vibrantly green and just wilt, rather than overcook.
How to Serve Chicken Soup with Rice, Ginger and Soy Sauce
Garnishes
This soup absolutely shines with a flurry of fresh herbs—sprinkle on plenty of cilantro or parsley right before serving for a burst of color and brightness. If you love a little heat, add extra black pepper or a few red chili flakes for a gentle kick. A wedge of lemon on the side is also delightful for an extra squeeze at the table.
Side Dishes
Keep it simple with a slice of warm, crusty baguette (perfect for soaking up that savory broth) or serve alongside a crisp cucumber salad with a drizzle of sesame oil for a refreshing contrast. A little bowl of pickled veggies can also add zing and crunch on the side, letting the soup truly shine as the main event.
Creative Ways to Present
For a restaurant-worthy touch, serve your Chicken Soup with Rice, Ginger and Soy Sauce in deep bowls with a swirl of chili oil and a sprinkle of toasted sesame seeds. Hosting dinner? Offer an assortment of fresh herbs and citrus wedges on the side, so everyone can garnish their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Soup with Rice, Ginger and Soy Sauce stores beautifully in the fridge for up to 3–4 days. Just let it cool completely before transferring to an airtight container—this helps keep the rice from absorbing too much broth and turning mushy.
Freezing
If you want to freeze portions for later comfort cravings, try to do so before adding any delicate greens or herbs. The soup base freezes well for up to 2 months—let it thaw overnight in the refrigerator and add fresh garnishes when reheating for the best flavor and texture.
Reheating
Gently reheat your soup on the stovetop over medium heat, stirring occasionally until hot. Add a splash of water or broth if it’s become too thick, and adjust lemon juice or soy sauce to wake up the flavors before serving.
FAQs
-
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works too, but be mindful not to overcook it—breasts cook a bit faster than thighs and can dry out if boiled for too long. For best results, remove and shred as soon as they’re cooked through, then return to the pot.
-
What type of rice is best for this soup?
Jasmine rice offers a wonderfully floral aroma and stays tender in the soup, but you can use any regular white rice—just keep an eye on cook times since some varieties cook faster than others.
-
How can I make this gluten-free?
Simply swap the soy sauce for a gluten-free alternative such as tamari or coconut aminos—everything else in Chicken Soup with Rice, Ginger and Soy Sauce is naturally gluten-free.
-
Can I double this recipe for meal prep?
Yes, doubling works perfectly! Just use a larger pot and adjust seasoning as needed once everything is cooked. You’ll be extra thankful for cozy leftovers on busy days.
Final Thoughts
If you’re craving a bowl of nurturing, flavorful comfort that’s easy enough for a busy night and special enough to share, Chicken Soup with Rice, Ginger and Soy Sauce is calling your name. No matter how you personalize it, this recipe is pure feel-good food, made for sharing and savoring—so grab your pot and give it a try!
Print
Chicken Soup with Rice, Ginger and Soy Sauce Recipe
- Prep Time: 10 mins
- Cook Time: 32 mins
- Total Time: 42 mins
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
A comforting and flavorful chicken soup with rice, ginger, and soy sauce that is perfect for warming up on a chilly day. This recipe is easy to make and packed with aromatic ingredients.
Ingredients
For the Soup:
- 4 cloves garlic, thinly sliced
- 2″ piece ginger, peeled and thinly sliced (or julienned)
- 1/3 cup jasmine rice, rinsed until water is clear
- 12–14 ounces chicken thighs, boneless and skinless
- 6 cups water
- 1 tbsp salt, kosher (or to taste)
- 2 small sweet potatoes, scrubbed and sliced 1/2″ thick
For Garnish:
- 2-3 tbsp lemon juice
- 2-3 tbsp soy sauce
- Cilantro or parsley leaves, for garnish
- Black pepper, freshly ground, for garnish
Instructions
- In a medium pot, combine the garlic, ginger, rice, chicken thighs, water, and salt. Bring to a boil. Skim off any foam or scum that rises to the surface. Lower heat and cover the pot with a lid partially askew. Gently simmer for 10-12 minutes, stirring occasionally. Add the sweet potatoes. Cook, partially covered, for 15-20 minutes, stirring occasionally, until potatoes and chicken are cooked and tender. Remove chicken from the pot. Shred with two forks. Return chicken to the pot.
- Stir in 2 tablespoons each of lemon juice and soy sauce. Season with more salt, if desired. Taste. Add more lemon juice or soy, if needed. Ladle into bowls and garnish with cilantro and black pepper.
Notes
- This recipe can easily be doubled. Leftovers are good for 3-4 days in the refrigerator.
- Carrots are a good substitute for the sweet potatoes.
- Any other kind of white rice can be used instead of jasmine rice.
- Thinly sliced greens (spinach, kale, bok choy, escarole) are good added at the end of the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
