Ginger Scallion Chicken and Rice Soup
This soothing soup is made with tender chicken, fragrant ginger, fresh scallions, and soft rice simmered in a light broth. It’s a comforting bowl perfect for chilly days or when you need a wholesome, restorative meal. Inspired by both Asian and Mediterranean approaches to clean, healing soups.
⏱ Time
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
2 tbsp olive oil or sesame oil
1 medium onion, chopped
4 scallions, white and green parts separated, sliced
3 garlic cloves, minced
2–3 tbsp fresh ginger, julienned or grated
6 cups chicken broth (low-sodium)
1 cup cooked shredded chicken (or 2 chicken thighs/1 breast simmered in broth)
½ cup uncooked jasmine or basmati rice (or 1 ½ cups cooked rice)
1 tbsp soy sauce or tamari (optional, for depth)
Salt & black pepper, to taste
Juice of ½ lemon or lime (to brighten)
Optional toppings/garnishes:
Extra sliced scallions
Fresh cilantro
Chili oil or sesame seeds
Soft-boiled egg halves
Instructions
1. Start the aromatics
Heat oil in a large pot over medium heat.
Add onion and scallion whites, cook 3–4 minutes until softened.
Add garlic and ginger, cook until fragrant (1–2 minutes).
2. Add broth & rice
Pour in chicken broth, bring to a boil.
Add rice (if uncooked) and simmer 15–20 minutes until rice is tender.
3. Add chicken
Stir in shredded chicken and simmer 5 more minutes.
Season with soy sauce (if using), salt, and pepper.
4. Finish
Stir in lemon or lime juice.
Garnish with scallion greens and optional toppings.
5. Serve hot
Ladle into bowls and drizzle with a touch of sesame oil or chili oil if desired.
Notes & Tips
Shortcut: Use leftover rotisserie chicken and pre-cooked rice — just simmer 10 minutes.
Broth boost: Simmer chicken bones or add a dash of fish sauce for deeper umami.
Rice swap: Brown rice, farro, or even couscous can be used for different textures.
Extra greens: Add spinach, kale, or bok choy in the last few minutes for more nutrients.
❓ frequently asked questions FAQ
Q: Can I make this vegetarian?
Yes — use vegetable broth and swap chicken with tofu or edamame.
Q: Does it store well?
Yes, but rice absorbs broth over time. Store separately or add extra broth when reheating.
Q: Can I freeze it?
Yes, though it’s best to freeze without rice and add fresh rice when reheating.
Nutritional Information
Calories: ~280 kcal
Protein: 20 g
Carbs: 32 g
Fat: 9 g
Fiber: 2 g