Description
A delightful and warming Ginger Chicken and Rice Soup with Bok Choy, perfect for any occasion.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 cup water
- 1 cup long-grain white rice
- 2 cups bok choy, chopped
- 2 carrots, sliced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Once boiling, add the rice, chopped bok choy, and sliced carrots. Reduce the heat to low and cover the pot. Simmer for 20 minutes or until the rice is tender.
- Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and fresh cilantro if desired.
Notes
- For added spice, include a teaspoon of red pepper flakes or a splash of sriracha to the soup.
- Substitute the chicken thighs with shredded rotisserie chicken for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg