Description
Ginger Chicken and Rice Soup with Bok Choy is the ultimate comfort food for chilly days, blending tender chicken with nourishing rice and vibrant bok choy.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 6 cups chicken broth
- 1 cup jasmine rice
- 2 cups bok choy, chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add chicken thighs, garlic, and ginger. Bring to a simmer and cook for 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Add jasmine rice and bok choy, cooking until rice is tender, about 15 minutes.
- Stir in soy sauce, green onions, and season with salt and pepper before serving.
Notes
- For a spicier kick, add a dash of chili flakes.
- This soup can be made in advance and freezes well.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Ginger Chicken and Rice Soup with Bok Choy