Name: Ginger chicken and rice soup with bok choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated or thinly sliced; 2 carrots, sliced; 1 lb boneless, skinless chicken breasts or thighs; 6 cups chicken broth; 2 tablespoons soy sauce or tamari (for gluten-free); 1 teaspoon sesame oil; Salt and pepper, to taste; 2 cups cooked white or brown rice; 2 cups baby bok choy, chopped (both stems and leaves); Optional garnishes: sliced green onions, lime wedges, sriracha

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Ginger chicken and rice soup with bok choy is warm, nourishing, and layered with comforting flavors. It’s my go-to when I want something soothing, especially during colder months or when I’m feeling under the weather. The fresh ginger and tender greens make it both healing and hearty.

Why You’ll Love This Recipe

I love this soup because it’s light yet filling, and the ginger gives it a natural warmth that feels good from the inside out. The chicken and rice provide substance, while the bok choy adds freshness and a bit of crunch. It’s easy to make in one pot and perfect for batch cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Cooked white rice (or brown rice)
Fresh ginger, peeled and grated or sliced
Garlic, minced
Onion, chopped
Carrots, sliced
Baby bok choy, chopped
Chicken broth
Soy sauce or tamari
Sesame oil
Olive oil
Salt and pepper
Green onions and lime wedges (optional, for garnish)

Directions

I heat olive oil in a large pot and sauté onion, garlic, ginger, and carrots until they start to soften.
I add the chicken and pour in the broth, seasoning with soy sauce, sesame oil, salt, and pepper.
I bring everything to a simmer and cook until the chicken is fully cooked, about 15–20 minutes.
I remove the chicken, shred it with two forks, then return it to the pot.
I stir in the cooked rice and chopped bok choy, letting it simmer for another 3–5 minutes until the greens are wilted.
I taste and adjust seasoning, then ladle the soup into bowls with sliced green onions or a squeeze of lime if I want extra brightness.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 30 minutes to cook — ready in under 45 minutes.

Variations

Sometimes I add mushrooms or swap rice for cooked noodles. For a spicy version, I toss in chili flakes or a swirl of sriracha. I’ve also made it with tofu instead of chicken for a vegetarian option using veggie broth.

Storage/reheating

This soup keeps well in the fridge for up to 4 days. I reheat it on the stove, adding a splash of broth or water if it thickens too much. It can also be frozen — I just wait to add the bok choy until reheating so it stays fresh and tender.

FAQs

Can I use leftover rotisserie chicken?

Yes, I often do! I just skip the simmering step and stir in shredded chicken with the rice and bok choy.

Can I use uncooked rice in the soup?

I can, but I adjust the liquid and simmer longer to make sure the rice cooks through — usually about 20–25 minutes.

What part of the bok choy should I use?

I use both the white stems and green leaves — the stems give crunch and the leaves wilt nicely into the soup.

Is this soup freezer-friendly?

Yes, it freezes well. I freeze without the rice or bok choy, then add them fresh when reheating for the best texture.

Can I make this soup gluten-free?

Yes. I use tamari instead of soy sauce and make sure the broth and other ingredients are gluten-free.

Conclusion

Ginger chicken and rice soup with bok choy is one of my favorite nourishing meals — full of gentle spice, wholesome ingredients, and soothing warmth. Whether I’m under the weather or just want a clean, comforting bowl, this soup always delivers.