Ginger Scallion Chicken and Rice Soup Recipe

This Ginger-Scallion Chicken and Rice Soup is a warming, fragrant bowl of comfort with layers of bright, savory flavor. A base of sautéed yellow onion, garlic, fresh ginger, and scallion whites, cooked in avocado and toasted sesame oil, creates an aromatic foundation. Tender chicken thighs and jasmine rice make the soup satisfying, while baby bok choy and fresh lime brighten the finish. Simple toppings—chili crisp, toasted sesame seeds, and cilantro—add texture and heat if you like. Ready in about 45 minutes, this recipe is perfect for a nourishing weeknight dinner or a cozy meal on a chilly day.

The soup balances savory, warm spices and bright aromatics. Turmeric and ground coriander contribute gentle warmth and color, while tamari (or soy sauce / coconut aminos) and a splash of rice vinegar deepen the savory backbone. Jasmine rice cooks in the broth, absorbing flavor and helping to thicken the soup slightly. The final addition of lime juice and scallion greens gives the finished bowl a lively finish that contrasts the rich broth and tender chicken.

Ingredients

• 2 tablespoons avocado oil
• 1 tablespoon toasted sesame oil
• 2 cups halved, thinly sliced yellow onion (about ½ onion)
• 4 garlic cloves, minced
• 6 green onions, thinly sliced, keep white and green parts separate
• 1-inch knob fresh ginger, peeled and cut into very thin matchsticks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 cups low-sodium chicken broth
• 3 tablespoons tamari (or soy sauce or coconut aminos)
• 1 tablespoon rice vinegar
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• 1 pound boneless, skinless chicken thighs
• ½ cup uncooked white jasmine rice
• 3 cups baby bok choy, roughly chopped (about 3 heads)
• Juice of ½ lime

Optional toppings

• Chili crisp (optional)
• Toasted sesame seeds (optional)
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Step-by-step instructions

Step 1 — Sauté aromatics

In a large pot or Dutch oven over medium heat, warm the avocado oil and toasted sesame oil. Add the sliced yellow onion, minced garlic, the white parts of the green onions, and the ginger matchsticks. Season with kosher salt and black pepper. Cook, stirring occasionally, until the onions are soft and fragrant, about 4–6 minutes.

Step 2 — Add broth and spices

Pour in the chicken broth, then add the tamari, rice vinegar, turmeric, and ground coriander. Increase the heat until the liquid reaches a rapid simmer.

Step 3 — Cook the rice and chicken

When the broth is simmering, add the uncooked jasmine rice and the chicken thighs. Reduce the heat to a gentle simmer (medium-low), cover the pot, and cook until the rice is tender and the chicken is cooked through, about 18–22 minutes.

Step 4 — Shred or dice the chicken

Remove the cooked chicken from the pot and transfer to a cutting board or sheet pan. Shred the meat with two forks or dice it into bite-sized pieces.

Step 5 — Finish the soup

Return the shredded or diced chicken to the pot. Stir in the chopped baby bok choy, the green parts of the scallions, and the lime juice. Simmer uncovered until the bok choy stems are tender but still bright green, about 3–4 minutes. Adjust seasoning to taste.

Step 6 — Serve

Ladle the soup into bowls and finish with your preferred toppings: a drizzle of chili crisp for heat, a sprinkle of toasted sesame seeds for nuttiness, and chopped cilantro for freshness. Serve with lime wedges for extra brightness.

Recipe FAQs

Nutrition (approximate per serving)

Notes

• Use low-sodium broth and adjust salt after cooking to control overall sodium.
• Boneless, skinless chicken thighs stay tender and shred well; chicken breast can be used but may be drier.
• For a gluten-free option, choose tamari or coconut aminos instead of soy sauce.
• Leftovers keep well in the refrigerator for 2–3 days; rice continues to absorb liquid, so you may need to add a splash of broth when reheating.

Author: Alex Snodgrass

Food photography and styling by Eat Love Eats.