Description
A warm and comforting bowl of ginger chicken and rice soup with bok choy – perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice
- 6 cups chicken broth
- 1 cup bok choy, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper to taste
- Soy sauce (optional)
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the grated ginger, minced garlic, and rice, and simmer for about 15 minutes until the rice is tender.
- Stir in the shredded chicken and chopped bok choy, cooking for another 5 minutes until the bok choy is wilted.
- Season with salt, pepper, and soy sauce if desired.
- Serve hot, garnished with sliced green onions.
Notes
This soup can be made ahead of time and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg