I grew up eating simple, healing bowls of soup, and this Ginger Chicken and Rice Soup with Bok Choy is one of those keep-it-in-your-rotation recipes — light, warming, and ridiculously easy to pull together on a weeknight. It’s essentially shredded chicken and rice simmered in a ginger-scented broth, brightened with tender bok choy and finished with soy and green onions. If you like quick comfort food that still feels thoughtful, this one fits the bill — especially when you have leftover cooked chicken on hand. If you’re exploring more chicken dinners, you might also enjoy this cranberry-and-brie stuffed chicken for a special occasion: https://www.easydishy.com/cranberry-and-brie-stuffed-chicken/
Why you’ll love this dish
This soup is both practical and nourishing. It’s fast when you use leftover cooked chicken, low-effort comfort when you want something soothing, and flexible enough to work for picky eaters or those watching a budget. The ginger gives a bright, slightly spicy lift that keeps the broth from tasting bland, while bok choy adds a fresh crunch and color without extra fuss.
“Simple, comforting, and fresh—this soup tasted like a warm hug after a long day.”
Reasons to make it:
- Quick assembly: 10 minutes prep if chicken is already cooked.
- One-pot cleanup: everything cooks in a single pot.
- Customizable: swap rice for noodles, or add extra veg.
- Weeknight-friendly and good for meal prep.
If you like classic comfort soups with a delicate ginger twist, it’s also a nice contrast to heavier recipes like grandma’s chicken and dumplings: https://www.easydishy.com/grandmas-chicken-and-dumplings-recipe/
How this recipe comes together
This is the short overview so you know what to expect before you start:
- Gently simmer aromatics (ginger, garlic, onion) in chicken broth to build flavor.
- Add shredded cooked chicken and rice, simmering until the rice is tender.
- Stir in bok choy and soy sauce for a quick finish.
- Taste, season, and garnish with green onions.
Timing notes: if using white rice, expect 15–20 minutes for the rice to cook in the broth. If you choose regular brown rice, cook it separately or use pre-cooked brown rice—brown rice takes considerably longer (30–45 minutes) to soften in broth.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roast work great)
- 1 cup rice (white or brown) — see note about brown rice above
- 4 cups chicken broth (low-sodium if you’ll add soy sauce)
- 1-inch piece fresh ginger, sliced (or grated for more bite)
- 2 cups bok choy, chopped (baby bok choy or regular, washed well)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons soy sauce (use tamari for gluten-free)
- Salt and pepper, to taste
- Green onions, sliced, for garnish
Substitutions and quick notes:
- Use leftover shredded turkey instead of chicken after holidays.
- For gluten-free, swap soy sauce for tamari or coconut aminos.
- If you want noodles instead of rice, use 6–8 oz of cooked noodles and add them at the end.
Step-by-step instructions
- Heat a large pot over medium. Add the chicken broth, sliced ginger, minced garlic, and chopped onion. Bring to a gentle simmer and let the aromatics infuse for 5–7 minutes.
- Add the shredded chicken and 1 cup rice to the pot. Stir once, reduce heat to medium-low, and simmer uncovered until the rice is tender — about 15–20 minutes for white rice. Stir occasionally to prevent sticking.
- Once the rice is cooked, stir in the chopped bok choy and 2 tablespoons soy sauce. Cook for another 3–5 minutes until the bok choy is wilted but still bright green.
- Taste the soup and adjust seasoning with salt and pepper. Remember soy sauce adds saltiness, so taste before adding extra salt.
- Ladle into bowls and garnish with sliced green onions. Serve hot.
Quick tip: If you’re short on time, swap the raw rice for 2 cups cooked rice and add it in the last 2–3 minutes to warm through — this prevents the rice from getting mushy.
Best ways to enjoy it
- Serve with a wedge of lime and extra soy or chili oil on the side for guests to adjust flavor.
- Pair with a simple cucumber salad or steamed greens for a light dinner.
- For a heartier bowl, add a soft-boiled egg or a handful of mushrooms while simmering.
- If you’re entertaining, serve it alongside a buttery biscuit or crusty bread to sop up the broth — for a cozy alternative, try a dumpling pairing like grandma’s chicken and dumplings: https://www.easydishy.com/grandmas-chicken-and-dumplings-recipe/
Plating: ladle into shallow bowls so the bok choy shows on top, then sprinkle with green onions and a few drops of sesame oil for aroma.
Storage and reheating tips
- Refrigerator: Store in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Freezing: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags.
- Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop until simmering, or microwave until steaming hot. Ensure the soup reaches 165°F (74°C) before serving for safety.
- Rice safety note: Cooked rice can harbor bacteria if left at room temperature. Cool leftovers quickly (shallow containers) and refrigerate promptly.
Pro chef tips
- Grate the ginger instead of slicing if you want the flavor to disperse more evenly. If you prefer a milder ginger finish, slice it and remove some pieces before serving.
- Use low-sodium broth so you control the salt level—soy sauce adds a lot of seasoning.
- If using brown rice, cook it separately and add near the end, or use pre-cooked brown rice to keep the total time under 30 minutes.
- For deeper flavor, sweat the onion and garlic in a tablespoon of oil before adding the broth to bloom the aromatics.
- Shred chicken by hand for irregular pieces that hold up better in soup than finely chopped meat.
Creative twists
- Miso-ginger version: Stir in 1–2 tablespoons white miso at the end (off heat) for umami depth.
- Coconut-ginger: Add 1 can of light coconut milk and a squeeze of lime for a Thai-inspired bowl.
- Vegetarian: Replace chicken with firm tofu and use vegetable broth; add mushrooms for texture.
- Noodle swap: Replace rice with udon or rice noodles; add them at the last 2–3 minutes so they don’t overcook.
- Spice it up: Top with sliced chilies, chili oil, or a spoonful of gochujang for heat.
Your questions answered
Q: Can I use leftover cooked rice instead of cooking rice in the soup?
A: Yes — add 2 cups cooked rice in the last 2–3 minutes just to heat through. This prevents mushy rice.
Q: How long does the soup keep in the fridge?
A: Store in the fridge for 3–4 days. Reheat to an internal temperature of 165°F (74°C).
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal and gives great flavor with minimal effort.
Q: My bok choy is bitter—what went wrong?
A: Overcooking can intensify bitterness. Add bok choy near the end and cook just until wilted.
Q: Is this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Conclusion
If you want a ginger-forward, nourishing bowl that’s fast to make and easy to adapt, this Ginger Chicken and Rice Soup with Bok Choy is a reliable go-to. For a noodle-forward, similarly flavored option you can compare and try another method of using bok choy, see this Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup) – The …: https://theforkedspoon.com/ginger-garlic-noodle-soup-with-bok-choy/
Ginger Chicken and Rice Soup with Bok Choy
Ingredients
Method
- Heat a large pot over medium. Add the chicken broth, sliced ginger, minced garlic, and chopped onion.
- Bring to a gentle simmer and let the aromatics infuse for 5–7 minutes.
- Add the shredded chicken and 1 cup rice to the pot.
- Stir once, reduce heat to medium-low, and simmer uncovered until the rice is tender — about 15–20 minutes for white rice. Stir occasionally to prevent sticking.
- Once the rice is cooked, stir in the chopped bok choy and 2 tablespoons soy sauce.
- Cook for another 3–5 minutes until the bok choy is wilted but still bright green.
- Taste the soup and adjust seasoning with salt and pepper. Remember soy sauce adds saltiness, so taste before adding extra salt.
- Ladle into bowls and garnish with sliced green onions. Serve hot.