Ginger Chicken & Rice Soup
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.
Servings 5
Calories 400kcal
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
Storing:
This ginger chicken & rice soup can be stored in an airtight container in the fridge for up to 4 days.
This ginger chicken & rice soup can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 597mg | Potassium: 382mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg