Ginger chicken and rice soup with bok choy
35 min · 27 g protein · 238 cals / serving
A clear, golden broth steeped with plenty of fresh ginger and garlic, with chicken poached in it and shredded, a little soft rice, carrots and tender bok choy. Warming rather than spicy, and easy to sip.
Ingredients
- 5 cups chicken broth, low-sodium
- a 7 cm (3-inch) piece ginger, half sliced, half finely grated
- 2 cloves garlic, sliced
- 2 breasts (14 oz) chicken breast
- 1/3 cup jasmine rice, rinsed
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 heads bok choy, leaves and stems separated, sliced
- 2 tsp reduced sodium soy sauce
- 1/2 tsp sesame oil
- a pinch white pepper
- 2 green onions, thinly sliced
Steps
- Bring the broth to a simmer with the sliced ginger and garlic. Add the chicken breasts whole, turn the heat down so the broth barely trembles, and poach for 12–15 minutes, until the chicken reaches 165°F. Lift it out onto a board.
- Fish out the ginger slices, add the rice, carrot and celery to the broth and simmer for 12 minutes, until the rice is soft.
- Add the bok choy stems for 2 minutes, then the leaves for 1 minute. Meanwhile shred the chicken with two forks.
- Return the chicken to the pot with the grated ginger, soy sauce, sesame oil and white pepper. Taste for salt and serve in bowls with the green onion.
Good to know
Can I use thighs?
Yes, boneless thighs are juicier and poach in about the same time. They add some fat, at about 85 instead of 88.
The rice soaks up all the broth overnight.
It will. Keep leftovers in the fridge for up to 3 days and loosen with a splash of water or broth when you reheat. A bowl is generous; half a bowl now and half later works well. For freezing, cook the rice separately and add it to each bowl.
How is this different from congee?
Congee cooks the rice for an hour until it breaks down into porridge. Here there is just a little rice in a clear, brothy soup, ready in half an hour.
Per
- Calories
- 48
- Protein
- (48%)
- 5 g
- Fat
- (17%)
- 1 g
- Carbohydrates
- (35%)
- 4 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 289 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 953 kcal goes into the pot and 2154 g of ingredients comes out as about 2000 g of food: 48 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.