This Chicken Soup with Rice, Ginger and Soy Sauce is the cozy, healing bowl you crave on chilly nights or whenever you need a little extra comfort. Imagine steamy broth scented with fresh ginger, tender chicken, creamy sweet potatoes, and toothsome jasmine rice, finished with a splash of savory soy and bright lemon—it’s the ultimate feel-good food with an irresistible, aromatic twist!
Why You’ll Love This Recipe
- Aromatic Comfort: The pairing of ginger, garlic, and lemon with savory chicken creates a broth that’s both soothing and flavorful.
- One-Pot Simplicity: All the flavors mingle beautifully in a single pot, making cleanup almost as effortless as the cooking.
- Nutritious & Satisfying: Sweet potatoes and rice add substance and nutrition, making this more than just another chicken soup.
- Customizable for Any Diet: You can easily adapt the ingredients for what you have on hand or for your dietary needs.
Ingredients You’ll Need
One of my favorite things about Chicken Soup with Rice, Ginger and Soy Sauce is how each simple ingredient plays an essential role—every element brings its own magic to the pot, building depth of flavor while keeping preparation completely stress-free. Let’s run through why each one matters!
- Garlic (4 cloves, thinly sliced): Garlic builds a flavorful base, infusing the broth with irresistible, savory notes right from the start.
- Ginger (2-inch piece, sliced or julienned): Fresh ginger adds that gentle spice and warmth which sets this soup apart—don’t skimp!
- Jasmine Rice (⅓ cup, rinsed): The rice brings body and subtle sweetness, while its starch gently thickens the broth.
- Boneless, Skinless Chicken Thighs (12-14 oz): Chicken thighs stay juicy and tender, shredding beautifully after simmering.
- Water (6 cups): Water lets all the flavors shine cleanly, creating a pure, fresh-tasting broth.
- Kosher Salt (1 tbsp or to taste): Salt is essential for bringing everything together; start with less if your soy sauce is extra salty.
- Sweet Potatoes (2 small, scrubbed and sliced ½” thick): Sweet potatoes melt into creamy bites and offer a touch of natural sweetness and color.
- Lemon Juice (2-3 tbsp): A touch of lemon wakes up the whole pot, adding brightness to every spoonful.
- Soy Sauce (2-3 tbsp): The soy ties everything together: umami, saltiness, and a gentle depth that lingers.
- Cilantro or Parsley Leaves (for garnish): A sprinkle of fresh herbs just before serving adds aroma and color.
- Freshly Ground Black Pepper (for garnish): A crack of black pepper right at the end gives every bowl a cozy little kick.
Variations
Chicken Soup with Rice, Ginger and Soy Sauce is wonderfully easy to riff on—have fun making it your own! Whether you’re working with pantry odds and ends, want to boost the veggie content, or need to go gluten-free, this recipe loves a little improvisation.
- Swap the Sweet Potatoes: Carrots, parsnips, or even a handful of cubed butternut squash are all fantastic alternatives if sweet potatoes aren’t your favorite.
- Rice Alternatives: Use any white rice you have, or even substitute with cooked brown rice or farro for a nutty, chewy texture.
- Add Extra Greens: Stir in a few handfuls of thinly sliced spinach, kale, or bok choy at the end for added color and nutrients.
- Make it Vegetarian: Swap in vegetable broth and cubed tofu for the chicken, and load up on your favorite hearty vegetables.
- Go Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce if you’re sensitive to gluten.
How to Make Chicken Soup with Rice, Ginger and Soy Sauce
Step 1: Build the Flavors
Start by adding your sliced garlic, ginger, jasmine rice, chicken thighs, water, and salt to a medium pot. Bring everything to a boil over medium-high heat—this is when the heavenly aromas begin! As it heats up, skim off any foam or scum that rises to the top for a crystal-clear, delicate broth. Once boiling, drop the heat to low and partially cover the pot. Let everything simmer gently for about 10–12 minutes, stirring occasionally to make sure nothing sticks.
Step 2: Add the Sweet Potatoes
Next, add your sliced sweet potatoes. Continue to simmer the soup, partially covered, for another 15–20 minutes. The sweet potatoes will soften and lend a subtle sweetness to balance the salty, gingery broth, while the chicken cooks until meltingly tender. Give the pot a gentle stir here and there to keep everything moving and evenly cooked.
Step 3: Shred the Chicken
Once the chicken is perfectly tender, use tongs to remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces—this only takes a minute, and you’ll see how easily it pulls apart. Return the shredded chicken to the soup so every spoonful gets a little of everything.
Step 4: Finish and Season
Stir in the lemon juice and soy sauce—start with 2 tablespoons of each and add more to taste. Now’s your moment to make it your own: add a touch more salt, another splash of lemon for brightness, or a drizzle of soy for deeper savory notes. Taste and tweak until the broth sings. Ladle into bowls, then finish with cilantro or parsley and a sprinkle of freshly ground black pepper for a gorgeous, aromatic finish.
Pro Tips for Making Chicken Soup with Rice, Ginger and Soy Sauce
- Rice Rinsing Ritual: Rinse your jasmine rice until the water runs clear—this step keeps the broth from turning starchy and murky, resulting in a silky texture!
- Ginger Cutting Matters: Slice or julienne your ginger thinly so it fully softens during simmering and infuses its warmth throughout the broth.
- Don’t Overcook the Chicken: Chicken thighs are forgiving, but try not to simmer them much longer than instructed—they’ll melt but still stay juicy and tender when shredded at just the right moment.
- Taste and Adjust at the End: Make the final seasoning your own—start slow with lemon and soy, then increase gradually until you find that perfect tangy-salty flavor balance that makes this soup shine!
How to Serve Chicken Soup with Rice, Ginger and Soy Sauce
Garnishes
Sprinkle plenty of chopped cilantro or parsley over each steaming bowl of Chicken Soup with Rice, Ginger and Soy Sauce—it adds herbal freshness and a pop of color. A crack of black pepper brings gentle heat, while an extra squeeze of lemon on top perks up all the flavors even more.
Side Dishes
This soup is hearty enough to stand alone, but if you want to round out the meal, serve it with crusty bread for dunking or a simple green salad dressed with sesame oil and rice vinegar. For a bigger spread, try steamed dumplings or roasted vegetables alongside.
Creative Ways to Present
For an extra-special touch, ladle your Chicken Soup with Rice, Ginger and Soy Sauce into big, wide bowls and let everyone add their own garnishes. Scatter sliced green onions, toasted sesame seeds, or a drizzle of chili oil or sriracha for kick—turn dinner into a DIY soup bar!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Soup with Rice, Ginger and Soy Sauce keeps beautifully in an airtight container in the refrigerator for 3–4 days. The flavors only get cozier as they mingle overnight, making it perfect for easy next-day lunches or weeknight dinners.
Freezing
You can freeze this soup! Cool completely, then portion into freezer-safe containers (leave a little room for expansion). When ready to eat, thaw overnight in the fridge—just note that the rice and sweet potatoes will get softer, but the flavor stays amazing.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the broth. Taste and brighten things up with a fresh squeeze of lemon or dash of soy to revive all those zesty, savory notes.
FAQs
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Can I use chicken breast instead of chicken thighs?
Absolutely! While chicken thighs stay juicier during simmering, chicken breast works in a pinch. Just be careful not to overcook breast meat; simmer until just done and slice or shred before returning it to the pot.
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Can I make Chicken Soup with Rice, Ginger and Soy Sauce ahead of time?
Yes! This soup is perfect for making ahead. Store it in the fridge for up to 4 days—the flavors deepen as it sits. Add a little water when reheating if the rice has absorbed too much broth.
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What can I use instead of sweet potatoes?
Carrots, parsnips, or even diced winter squash are excellent swaps for sweet potatoes. Use whatever hearty veggie you love or have on hand!
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Is this recipe gluten-free?
Chicken Soup with Rice, Ginger and Soy Sauce is naturally gluten-free as long as you use tamari or another gluten-free soy sauce alternative—just be sure to double-check your ingredients.
Final Thoughts
If you’re ready to wrap yourself in cozy flavors, Chicken Soup with Rice, Ginger and Soy Sauce is pure, comforting magic—the love child of classic chicken soup and gingery brightness. Give it a try; I can almost guarantee it’ll become your new go-to for nourishing, soul-soothing meals. Enjoy every spoonful, friend!
Print
Chicken Soup with Rice, Ginger and Soy Sauce Recipe
- Prep Time: 10 mins
- Cook Time: 32 mins
- Total Time: 42 mins
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
A comforting and flavorful Chicken Soup with Rice, Ginger, and Soy Sauce that is perfect for a chilly evening or when you need a pick-me-up. This soup is hearty and packed with aromatic ingredients that will soothe your soul.
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
- Cooking the Soup: 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.
- Adding Sweet Potatoes: 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.
- Seasoning and Serving: 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.
- Recipe adapted from Bon Appetit magazine (November 2019) ‘Feel Better Chicken and Rice Soup’ by Andy Baraghani.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 1030mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
