Ginger Chicken Rice Soup
32 mineasy4 servingshigh-protein
Ingredients
- Chicken thighs400 g, bonelessOn hand
- Rice80 gOn hand
- Ginger3 tbsp, gratedOn hand
- Scallions4, slicedOn hand
- Garlic2 cloves, smashedOn hand
- Chicken stock1.5 literoptional
- Soy sauce1 tbspoptional
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Steps
- 1
Simmer the stock with the garlic and half the ginger.
3 min
- 2
Add the chicken thighs and cook until no longer pink inside, 165°F / 74°C.
12 min
- 3
Lift the chicken onto a plate.
1 min
- 4
Shred the chicken into strips.
1 min
- 5
Add the rice to the broth and simmer until tender.
12 min
- 6
Return the chicken with the rest of the ginger.
1 min
- 7
Season with the soy sauce.
1 min
- 8
Top with the scallions.
1 min
Cook’s note. Cook the rice separately if you want leftovers; it swells in the fridge.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.