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Ginger Chicken Rice Soup

ginger broth
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Ingredients

Scale
  • 1 cup cooked rice
  • 2 cups low-sodium chicken broth
  • 1 tablespoon grated fresh ginger
  • 1 cup shredded cooked chicken
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 scallions, sliced
  • 2–3 cloves garlic, minced (optional)
  • 1/2 teaspoon ground turmeric (optional)
  • 1/4 teaspoon red chili flakes (optional)
  • 1 cup baby spinach (optional)
  • 1–2 tablespoons lime juice (optional)
  • 2 tablespoons chopped cilantro (optional)
  • Salt and pepper to taste

Instructions

  1. Cook rice according to package directions and set aside.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat.
  3. Add grated ginger, diced carrot, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
  4. If using, add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in chicken broth and bring to a gentle simmer. Add turmeric and chili flakes if using.
  6. Simmer for 5-7 minutes to allow flavors to meld.
  7. Stir in shredded chicken and cooked rice, heating through for 2-3 minutes.
  8. If using baby spinach, add it now and let it wilt.
  9. Season with salt and pepper to taste.
  10. Just before serving, stir in lime juice if using.
  11. Ladle into bowls and garnish with sliced scallions and cilantro.

Notes

  • For a spicier soup, increase the amount of ginger and red chili flakes.
  • Rotisserie chicken works perfectly as a time-saving option.
  • Store leftover soup in the refrigerator for up to 3-4 days.
  • For best results when storing, keep rice separate from broth to prevent it from getting mushy.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: ginger chicken rice soup, ginger broth, spicy chicken broth, home style soup, quick comfort soup

Find it online: https://www.joyliciousrecipes.com/ginger-chicken-rice-soup-easy-bold/