Ginger Chicken & Rice Soup is equal parts fresh and comforting – the best of both worlds! Garlic, ginger, and lemon juice give white rice and shredded chicken the best flavor in this quick dinner recipe.
Ginger Chicken & Rice Soup
Want something cozy and comforting that won’t weigh you down? You’ve found it! Fresh ginger and lemon juice give this soup a spring/summer flavor while still warming you up with a silky broth. The best part? It’s ready in under 30 minutes! This recipe is one of my absolute favorite ways to use up rotisserie chicken and some white rice. It takes those basic kitchen staples and transforms them into something crazy flavorful, but so simple! It’s also a pretty wonderful soup to make if you’re feeling under the weather.
Check out more of my favorite chicken soup recipes like classic Chicken Noodle Soup, Chicken Pot Pie Soup, and Chicken Gnocchi Soup!Â
Do I have to use shredded chicken?
Nope! This recipe is also a great way to use up leftover chicken breast (or chicken thighs) in your fridge. Chop it into bite-sized pieces and stir it in!Â
How to Make Ginger Chicken & Rice Soup
- Cook the aromatics. Melt the butter and oil in a pot over medium heat. Saute the onions until soft, then stir in the garlic and ginger.Â
- Toast the rice. This adds so much flavor! Toast the rice, stirring continuously, until toasted.Â
- Bring to a boil. Stir in the broth, seasonings, and chicken. Bring to a boil, then lower the heat and let simmer.Â
- Cook the rice. Cook the rice until soft.Â
- Add lemon flavor. Stir in the fresh lemon juice and serve with even more fresh lemon on top!
Storing Ginger Chicken & Rice Soup
Let the soup cool to room temperature before storing in an airtight container. Properly stored in the fridge, it’ll keep for about 3-4 days.
Keep in mind that the rice will absorb liquid the longer it is stored. If you have any leftover chicken broth, stir some in before reheating to get back to the original consistency of the soup.
Ingredient Notes for Ginger Chicken & Rice Soup
- Butter – I try to use unsalted butter when I can, so I can add salt as needed and better control the amount of sodium in the soup.Â
- Olive Oil – Avocado oil also works well. I like to use both oil and butter for flavor! Oil by itself has a high burn point which is great for sautéeing, and the butter adds a rich flavor.Â
- Onion – A white or yellow onion will both get the job done.Â
- Garlic – Measure with your heart!Â
- Ginger – For the best flavor, freshly grate the ginger yourself. Of course, you can use dried ginger or ginger paste if needed, but fresh ginger is such a key ingredient if you can get your hands on it.Â
- White Rice – If you use brown rice instead, you’ll need to increase the cook time as brown rice needs longer to cook all the way through. Don’t forget to toast the rice for extra flavor!Â
- Chicken Broth – Low sodium is the way to go! Chicken stock is also fine.Â
- Seasonings – I like to keep things simple with salt, pepper, and red pepper flakes. You could always sprinkle in some lemon pepper, ginger powder, or garlic powder to double down on those flavors!Â
- Shredded Cooked Chicken – This is a great way to use some Instant Pot shredded chicken or Crockpot shredded chicken. I always keep some in my fridge for recipes like this!Â
- Lemon Juice – Freshly squeezed lemon juice is preferred. Bottled lemon juice is fine in a pinch, but it does taste a bit different.Â
Enjoy!
~Nichole
Ginger Chicken & Rice Soup
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Olive oil
- 1 Medium onion finely chopped
- 4 Cloves Garlic minced
- 2 Tbsp Freshly grated ginger
- 1 1/2 Cups Uncooked white rice
- 3 Cups Low sodium chicken broth
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Red pepper flakes
- 2 Cups Shredded cooked chicken
- Juice of 1 lemon
Instructions
- Melt the butter and oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the garlic and ginger and cook until fragrant and softened, about a minute.
- Add the rice and toast it for a few minutes while stirring, being careful not to burn it.
- Pour in the chicken broth, then stir in the salt, pepper, red pepper flakes, and chicken.
- Turn the heat up to high and once boiling, turn the heat down to low, and cover with a lid that’s slightly tipped open.
- Cook for 20-25 minutes or until the rice is soft.
- Stir in the lemon juice to finish then serve with lemon slices and sliced green onions if desired.
Notes
This ginger chicken & rice soup can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
