Asian-Style Chicken Soup with Rice

Asian Chicken and Rice Soup with Carrots, Bok Choy, and Rice - in a bowl.

Asian-Style Chicken Soup with Rice

This Asian-style chicken soup with rice is my go-to 30-minute comfort food when I want something cozy but still light and fresh. You get a ginger-garlic broth with bok choy, carrots, and shredded chicken, and serving it over rice keeps the texture perfect. It’s also a super easy way to turn leftover or rotisserie chicken into a weeknight dinner.

Course Main Course, Soup

Cuisine Asian

Keyword Asian chicken and rice soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 251kcal

Author Julia

Equipment

6-quart stock pot or Dutch oven

Ingredients

1 tablespoon canola oil
½ medium yellow onion diced
2 medium carrots peeled and sliced into ¼-inch coins
2 cups baby bok choy chopped, green tops separated from white
3 cloves garlic pressed or minced
1 teaspoon fresh grated ginger see notes for substitution
64 ounces low-sodium chicken broth (2 quarts)
1 teaspoon sesame oil
3 tablespoon low-sodium soy sauce
1 pinch red pepper flake optional
2 heaping cups cooked and shredded chicken breast
1 tablespoon fresh lime juice
Salt and pepper to taste
2 cups cooked white rice
Green onion for serving thinly sliced

US Customary - Metric

Instructions

Heat a large pot or Dutch oven over medium heat. Once hot, add oil and allow to heat for 1 minute. Add onion, carrot and white stems of the bok choy; saute until onion is translucent, about 5 minutes. Add garlic and ginger, saute 30 seconds until fragrant.
1 tablespoon canola oil, ½ medium yellow onion, 2 medium carrots, 2 cups baby bok choy, 3 cloves garlic, 1 teaspoon fresh grated ginger
Add in the chicken broth, sesame oil, soy sauce and red pepper flake if using. Reduce heat to medium low and simmer 10 minutes to allow flavor to develop.
64 ounces low-sodium chicken broth, 1 teaspoon sesame oil, 3 tablespoon low-sodium soy sauce, 1 pinch red pepper flake
Add in the cooked chicken and green tops of bok choy, simmer an additional 2 minutes to warm chicken through and slightly wilt the bok choy tops.
2 heaping cups cooked and shredded chicken breast, 2 cups baby bok choy
Turn off heat and add in the lime juice, stir. Taste and adjust seasoning with salt and pepper as desired. Place ¼ cup cooked rice into each bowl and ladle the soup over top. Garnish with green onion and enjoy.
1 tablespoon fresh lime juice, Salt and pepper to taste, 2 cups cooked white rice, Green onion for serving

Notes

Bok choy options: Baby bok choy can be swapped out with regular bok choy or green cabbage. Chop into bite-sized pieces.
Clean bok choy properly: Bok choy is typically very dirty, so be sure to wash thoroughly, layer by layer, until the water runs clear.
Fresh ginger can be substituted with 1-2 teaspoons of dry ground ginger.
Shredded carrot can be used in place of sliced carrot. Shredded carrots cook quickly, so add them with the broth rather than the onions at the beginning.
Add more veggies: Try adding your favorite mushrooms, spinach, or kale for extra veggies.
Rice and its substitutions: Adding cooked rice just before serving helps maintain the rice's texture and the clarity of the broth. It also lets you customize your soup, making this a great recipe for families with different eating preferences or dietary restrictions. You can use rice noodles, ramen noodles, brown rice, or even cauliflower "rice" instead of regular white rice.
Chicken options: Use leftover, frozen, or store-bought rotisserie chicken. Chicken thighs, breasts, or tenderloins all work well in this soup.
How to cook raw chicken in soup: Cut 1 pound of chicken breast or tenderloins; add to the boiling broth and simmer until the chicken is cooked through, about 12 minutes. Skim any impurities from the surface of the soup before proceeding with the recipe.
You can cook the rice in the soup if desired. Bring the broth to a boil; add 1 cup of uncooked rice and reduce the heat to medium-low. Cover the pot loosely. Simmer for 10-20 minutes, until the rice is al dente. Add chicken and warm through. The rice will continue to cook as it stands; do not overcook the rice.
Storage and reheating tips: Store leftover soup in an airtight container in the fridge for 3-5 days. Reheat leftovers gently on the stovetop, or microwave about 1 min 30 seconds per bowl.

Nutrition