Description
A warm and comforting bowl of Ginger Chicken and Rice Soup with Bok Choy, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup jasmine rice
- 6 cups chicken broth
- 2 cups bok choy, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Optional: cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Add the chicken broth to the pot and bring it to a rolling boil.
- Stir in the jasmine rice and cook according to package instructions, letting the flavors meld.
- Add the shredded chicken and chopped bok choy, continuing to cook until the bok choy is wilted.
- Stir in the soy sauce, season with salt and pepper to taste, and let it simmer for another moment to combine the flavors.
- Serve hot, garnished with sliced green onions and fresh cilantro if desired.
Notes
This soup can be made ahead of time and is perfect for meal prep. Freeze portions for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg