There’s nothing quite like a warm bowl of homemade soup to make you feel good from the inside out.
This Healing Chicken & Rice Ginger Soup is exactly that – a comforting, flavorful dish that’s perfect whether you’re looking for a detox dinner, a cozy meal on a chilly evening, or just a simple, satisfying supper. It’s designed to be easy to make, packed with wholesome ingredients, and incredibly delicious.
This recipe is also wonderfully practical for busy households. It’s freezable, making it an excellent option for meal prepping, and the flavors only seem to deepen after a day or two. Get ready to discover your new go-to chicken soup, guaranteed to bring warmth and comfort to your table.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Healing Chicken & Rice Ginger Soup
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
Description
This comforting and flavorful Healing Chicken & Rice Ginger Soup is perfect for a detox dinner, a cozy evening, or a simple, satisfying supper. It’s easy to make, packed with wholesome ingredients, and incredibly delicious. This recipe is also freezable, making it an excellent option for meal prepping, and the flavors deepen after a day or two.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. Remove the chicken from the pot and set aside.
2. To the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. The onion should become translucent.
3. Stir in the grated fresh ginger and minced garlic. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour in the chicken broth. Add the uncooked white rice, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the rice is almost tender.
5. Add the cooked chicken back into the pot. Continue to simmer for another 5-7 minutes, or until the rice is fully cooked and the chicken is heated through. The rice should be tender but not mushy.
6. Taste the soup and adjust seasonings if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1.5 cups
Keywords: chicken soup, rice soup, ginger soup, comfort food, healthy soup, easy dinner, meal prep, chicken and rice, winter warmer, healing food
What You’ll Love About This Quick And Easy Recipe
This chicken and rice ginger soup is a true lifesaver for anyone seeking a nourishing meal without a lot of fuss. It works perfectly as a light yet satisfying dinner, especially when you’re feeling under the weather or simply craving something wholesome. Families will appreciate its mild, comforting flavors, and it’s a fantastic way to get a balanced meal on the table quickly. Serve it when you need a gentle reset for your body, or simply when you want a delicious, easy-to-digest meal that everyone will enjoy. The ginger adds a lovely, subtle warmth without being overpowering, making it appealing to a wide range of palates.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this soup is straightforward, focusing on fresh, accessible items you likely already have or can easily find at any grocery store. The beauty of this recipe lies in its simplicity and the way a few key ingredients come together to create a deeply satisfying flavor.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 8 cups chicken broth, low sodium
- 1/2 cup white rice, uncooked (such as jasmine or long-grain)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a slightly richer flavor and more tender texture. If you don’t have fresh ginger, a teaspoon of ground ginger can be used in a pinch, though fresh offers a more vibrant flavor. Any type of white rice will work, but jasmine or long-grain rice tends to hold its shape well in soup. Feel free to use vegetable broth if you want a lighter flavor or are catering to dietary preferences, just ensure it’s low sodium.
Time Needed From Start To Finish
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
How To Make It Step By Step With Visual Cues
Creating this comforting soup is a breeze. Follow these simple steps for a perfect bowl every time.
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. Remove the chicken from the pot and set aside.
- Soften the vegetables: To the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. The onion should become translucent.
- Add the flavor boosters: Stir in the grated fresh ginger and minced garlic. Cook for another minute until fragrant, being careful not to burn the garlic. This step really builds the aromatic foundation of the soup.
- Combine and simmer: Pour in the chicken broth. Add the uncooked white rice, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the rice is almost tender.
- Return the chicken: Add the cooked chicken back into the pot. Continue to simmer for another 5-7 minutes, or until the rice is fully cooked and the chicken is heated through. The rice should be tender but not mushy.
- Taste and serve: Taste the soup and adjust seasonings if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.
Easy Variations And Serving Ideas That Fit Real Life
This Healing Chicken & Rice Ginger Soup is wonderfully versatile. For a kid-friendly twist, you can shred the chicken instead of dicing it, making it easier for little ones to eat. You can also add a handful of frozen peas or corn during the last few minutes of cooking for extra vegetables and color.
To make it a heartier meal, consider adding a can of drained cannellini beans or a handful of baby spinach at the very end, letting the spinach wilt into the hot soup. For a touch of spice, a tiny pinch of red pepper flakes can be added along with the ginger and garlic.
Serving this soup is simple. It’s a complete meal on its own, but a side of crusty bread or warm dinner rolls would be a delightful addition for dipping. For an extra layer of freshness, a squeeze of fresh lime juice just before serving can brighten all the flavors. This soup is perfect for a cozy night in, a light lunch, or even as a comforting starter for a larger family dinner.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Here are a few to watch out for:
- Overcooking the rice: Rice can absorb a lot of liquid and become mushy if cooked for too long. Keep an eye on it and add the chicken back in when the rice is *almost* tender, allowing it to finish cooking with the chicken.
- Burning the garlic and ginger: These aromatics can burn quickly, especially in a hot pan. Cook them for only about a minute until fragrant, stirring constantly, before adding the broth.
- Not seasoning enough: Chicken soup relies on good seasoning. Don’t be afraid to taste and adjust the salt and pepper at the end. A little extra salt can really bring out the flavors.
- Using too much ginger: While ginger is key, too much can make the soup overly spicy or medicinal. Stick to the recommended amount, especially if you’re sensitive to its flavor.
- Cutting chicken pieces too large: If the chicken pieces are too big, they will take longer to cook and might not be as tender. Aim for 1/2-inch pieces for even cooking and easy eating.
How To Store It And Make It Ahead Without Ruining Texture
This soup is fantastic for making ahead and storing, making your weeknights much easier.
Storage: Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
Freezing: This soup freezes beautifully, especially since the rice is cooked within the soup. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave or larger batches on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much during storage, you can add a splash of extra chicken broth or water to reach your desired consistency. The rice may absorb more liquid over time, so don’t be surprised if it’s thicker than when freshly made.
Questions People Always Ask Before Making This Recipe
Can I use brown rice instead of white rice? Yes, you can, but brown rice takes longer to cook. You’ll need to adjust the simmering time accordingly, likely adding another 15-20 minutes, or pre-cook the brown rice partially before adding it to the soup.
What kind of chicken is best for this soup? Boneless, skinless chicken breasts or thighs work equally well. Thighs tend to stay a bit more tender and add a touch more richness, while breasts are leaner.
Can I add other vegetables? Absolutely! This soup is very adaptable. Spinach, kale, frozen peas, corn, or even sliced mushrooms would be great additions. Add quick-cooking vegetables like spinach or peas in the last 5 minutes of cooking.
Is this soup spicy because of the ginger? The amount of ginger in this recipe provides a warm, aromatic flavor rather than a strong spicy kick. If you’re sensitive to ginger, you can reduce the amount slightly.
Can I make this soup in a slow cooker? While this recipe is quick on the stovetop, you could adapt it for a slow cooker. Sauté the chicken and vegetables first, then combine everything (except the rice) in the slow cooker and cook on low for 3-4 hours. Add
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
