Chicken Soup with Rice, Ginger and Soy Sauce Recipe

Chicken Soup with Rice, Ginger and Soy Sauce is that perfect hug in a bowl everyone needs, especially when you’re looking for warmth and comfort. With fragrant ginger and savory soy sauce weaving through the broth, it’s a dish that not only satisfies your taste buds but also warms your heart.

this Recipe

Ingredients You’ll Need

This recipe centers around simple yet flavorful ingredients, each playing a vital role in crafting this comforting dish. Every teaspoon adds character, from the pungent ginger to the savory soy sauce.

• Garlic Cloves: Adds a base of flavor and depth to the soup.
• Ginger: Provides a fresh, spicy kick, essential for flavor.
• Jasmine Rice: Gives the soup a delightful texture and body.
• Chicken Thighs: Brings richness and protein to the table.
• Sweet Potatoes: Adds a hint of sweetness and color.
• Soy Sauce: Infuses umami and saltiness, balancing the flavors.

Variations

This recipe is wonderfully versatile, making it easy to swap ingredients and tailor the soup to your needs or what’s on hand in your kitchen.

• Vegetable Swap: Use carrots instead of sweet potatoes for a different sweetness.
• Rice Alternatives: Substitute jasmine rice with any white rice like basmati for a unique texture.
• Green Additions: Mix in some spinach or kale toward the end for added color and nutrients.

How to Make Chicken Soup with Rice, Ginger and Soy Sauce

Step 1: Begin the Base

In a medium pot, combine garlic, ginger, rice, and chicken thighs with water and salt. Bring this delightful mix to a boil, allowing the aromas to fill your kitchen. Skim any foam that surfaces to keep the broth clear and beautiful, then let it simmer to combine the flavors.

Step 2: Add Sweetness

Introduce sweet potatoes into the mix, then simmer until both the chicken and potatoes are tender. This part is all about developing those comforting flavors, so let them mingle slowly for the best taste.

Step 3: Shred and Season

Remove the chicken for a brief moment to shred, then return it to the pot. Stir in lemon juice and soy sauce, adjusting salt to your preferred taste. These final additions bring everything together splendidly!

How to Serve Chicken Soup with Rice, Ginger and Soy Sauce

Garnishes

A sprinkle of fresh cilantro or parsley adds a pop of color and brightens up the flavors beautifully. A dash of freshly ground black pepper is also great for a subtle kick.

Side Dishes

This soup pairs wonderfully with a side of crusty bread or a simple green salad. The bread is perfect for dipping, while the salad provides a fresh crunch that complements the soup’s warmth.

Creative Ways to Present

Serve the soup in rustic, deep bowls to emphasize its hearty nature. Using a ladle, drape the soup generously with chicken, ensuring the sweet potatoes are visible to showcase the soup’s rustic appeal.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chicken Soup with Rice, Ginger and Soy Sauce in an airtight container in the fridge, where it can stay fresh for up to 3-4 days. It’s the perfect ready-to-go meal, perfect for those busy weekdays.

Freezing

This soup also freezes beautifully! Pour it into freezer-safe containers or bags, leaving a little space for expansion. It will keep well for up to two months, providing a quick heat-and-eat option anytime.

Reheating

Gently reheat the soup over the stove on low heat, stirring occasionally to ensure even heating. If frozen, it’s best to thaw it overnight in the fridge before reheating for the best texture.

FAQs

Final Thoughts

This Chicken Soup with Rice, Ginger and Soy Sauce is truly a labor of love, coming together effortlessly to bring warmth and joy to any table. We hope you savor every spoonful and share it with loved ones for moments filled with comfort and togetherness.

Chicken Soup with Rice, Ginger and Soy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 145 reviews

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired

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Description

This comforting Chicken Soup with Rice, Ginger, and Soy Sauce is a soothing, flavorful dish perfect for chilly days or when you need a healthful boost. Combining tender chicken thighs, aromatic ginger, and jasmine rice, all simmered to perfection, it’s a quick and easy recipe that delivers hearty goodness in every bowl.

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Ingredients

Units USM Scale 1x2x3x

For the Soup

• 4 cloves garlic, thinly sliced
• 2 inches ginger, peeled and thinly sliced or julienned
• 1/3 cup jasmine rice, rinsed until water runs clear
• 12–14 ounces boneless, skinless chicken thighs
• 6 cups water
• 1 tablespoon kosher salt (or to taste)
• 2 small sweet potatoes, scrubbed and sliced 1/2 inch thick

For the Flavor and Garnish

• 2-3 tablespoons lemon juice
• 2-3 tablespoons soy sauce
• Cilantro or parsley leaves, for garnish
• Black pepper, freshly ground, for garnish

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Instructions

1. Combine ingredients and bring to a boil: In a medium pot, add garlic, ginger, rice, chicken thighs, water, and salt. Bring the mixture to a boil over medium-high heat, skimming off any foam or scum that surfaces.
2. Simmer the chicken and rice: Reduce heat to low, cover the pot with a partially askew lid, and gently simmer for 10-12 minutes, stirring occasionally to prevent sticking.
3. Add sweet potatoes: Incorporate the sliced sweet potatoes, continue to cook, partially covered, for 15-20 minutes until both chicken and sweet potatoes are tender.
4. Shred the chicken: Remove the cooked chicken from the pot, shred with two forks, and return it to the soup.
5. Add flavor and season: Stir in lemon juice and soy sauce, then taste and adjust seasoning with more salt, lemon juice, or soy sauce as desired.
6. Serve and garnish: Ladle the soup into bowls, garnish with cilantro or parsley leaves and sprinkle freshly ground black pepper. Serve hot.

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Notes

• This recipe can be doubled easily for larger servings.
• Leftovers keep well for 3-4 days in the refrigerator and can be reheated easily.
• Carrots make a good substitute for sweet potatoes if preferred.
• Any variety of white rice can be used instead of jasmine rice.
• Thinly sliced greens like spinach, kale, or bok choy can be added at the end of cooking for added nutrition.

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Nutrition

• Serving Size: 1 bowl (about 1 ½ cups)
• Calories: 250 kcal
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 70 mg