What does ginger do in chicken soup?

Ginger adds warmth, brightness, and depth to chicken soup. In Ginger Chicken Soup, fresh ginger creates a fragrant ginger broth with gentle heat that balances savory flavors. It also supports digestion and gives the soup its signature comforting aroma.

Can I put raw ginger in soup?

Yes, you can add raw ginger directly to soup. Slicing fresh ginger and simmering it in the broth releases its natural oils and flavor. For a stronger ginger taste, add some at the beginning of cooking and a small amount near the end.

Is ginger chicken soup good for colds?

Many people enjoy Ginger Chicken Soup during cold season because warm broth helps with hydration while ginger and garlic provide soothing warmth. The steam from the hot ginger broth may also feel comforting when dealing with congestion.

Can I freeze chicken and rice soup?

Yes, you can freeze Ginger Chicken Soup. For best texture, freeze the broth and chicken without the rice or bok choy, as rice continues to absorb liquid over time. Add freshly cooked rice and greens when reheating for optimal results.

Ginger Chicken Soup: Ultimate 1 Amazing Comfort Bowl

Name: Ginger Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 1 lb boneless skinless chicken thighs; 8 cups low-sodium chicken broth; 2 tbsp avocado oil; 1 tbsp toasted sesame oil; 2 cups thinly sliced yellow onion; 4 cloves garlic minced; 1-inch fresh ginger cut into matchsticks; 6 green onions sliced and divided; 1/2 cup uncooked jasmine rice; 3 cups chopped baby bok choy; 3 tbsp tamari or soy sauce; 1 tbsp rice vinegar; 1/2 tsp turmeric; 1/2 tsp ground coriander; 2 tsp sea salt; 1 tsp black pepper; Juice of 1/2 lime; Toasted sesame seeds for garnish; Fresh cilantro for garnish; Chili oil for garnish

Description

Ginger Chicken Soup with jasmine rice, bok choy, and a fragrant ginger broth. A nourishing comfort food recipe ready in 45 minutes.

Ingredients

1 lb boneless skinless chicken thighs
8 cups low-sodium chicken broth
2 tbsp avocado oil
1 tbsp toasted sesame oil
2 cups thinly sliced yellow onion
4 cloves garlic minced
1-inch fresh ginger cut into matchsticks
6 green onions sliced and divided
1/2 cup uncooked jasmine rice
3 cups chopped baby bok choy
3 tbsp tamari or soy sauce
1 tbsp rice vinegar
1/2 tsp turmeric
1/2 tsp ground coriander
2 tsp sea salt
1 tsp black pepper
Juice of 1/2 lime
Toasted sesame seeds for garnish
Fresh cilantro for garnish
Chili oil for garnish

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Instructions

Heat avocado oil and sesame oil in a large pot over medium heat.
Add onions, garlic, ginger, and green onion whites. Saute for 5 to 6 minutes until softened and fragrant.
Stir in chicken broth, tamari, rice vinegar, turmeric, and coriander. Bring to a gentle boil.
Add chicken thighs and jasmine rice. Reduce heat to a simmer, cover, and cook for 20 minutes.
Remove chicken, shred with two forks, and return to the pot.
Stir in bok choy and green onion greens. Simmer uncovered for 3 to 4 minutes until tender-crisp.
Add lime juice, adjust seasoning if needed, and serve hot with sesame seeds, cilantro, and chili oil.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
Freeze without bok choy for up to 2 months for best texture.
Reheat gently on the stovetop and add fresh greens after reheating if frozen.
Separate broth and rice for meal prep to prevent rice from absorbing too much liquid.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 4 g
Sodium: 960 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 85 mg