Soup / Global

Ginger Chicken Rice Soup

A warming chicken and rice soup with ginger, lemon, carrots, and spinach.

10 min prep 30 min cook 4 servings Easy
Chicken rice soup in a bowl

Why this works

This soup is comfort with a sharp edge: fresh ginger and lemon cut through the richness of the chicken while the rice makes it filling enough for a full dinner. The spinach goes in at the very end so it keeps its colour.

It is gentle enough for a cold evening but lively enough not to feel flat, and it rewards a light hand — the ginger should be fragrant and warming, not so much that it takes over the whole pot.

Ingredients

Metric

  • 400 g chicken breast or thighs
  • 150 g rice
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 2 tsp grated ginger
  • 1.2 L chicken stock
  • 100 g spinach
  • 1 tbsp lemon juice
  • Salt and black pepper

US

  • 14 oz chicken breast or thighs
  • 3/4 cup rice
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 2 tsp grated ginger
  • 5 cups chicken stock
  • 3 cups spinach
  • 1 tbsp lemon juice
  • Salt and black pepper

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Method

  1. Put chicken, onion, carrots, garlic, ginger, and stock in a large pot.
  2. Simmer gently for 15 minutes, until chicken is cooked through.
  3. Remove and shred the chicken.
  4. Add rice to the pot and simmer until tender.
  5. Return chicken, add spinach, and cook until wilted.
  6. Finish with lemon juice, salt, and pepper.

Cook's notes

  • Use fresh ginger and grate or finely slice it; powdered ginger will not give the same bright heat.
  • Season the broth in stages, then taste again after the rice is tender because it absorbs salt.
  • Add spinach at the very end and let it wilt in the residual heat rather than boiling it.
  • Squeeze lemon in at the table for the brightest finish.
  • If using cooked chicken, add it in the last few minutes just to warm through.

What can go wrong

The rice swelled and took over the soup

Cook the rice separately or use less and add it just before serving if you plan to keep leftovers.

The broth is bland

Add salt, a little more ginger, and a good squeeze of lemon. Ginger and acid are what lift this soup.

The chicken is dry

Use thighs, and if using breast, add it later in the cooking so it does not overcook.

Ways to change it

Noodles instead of rice

Swap the rice for noodles and add them in the last few minutes so they stay springy.

Coconut broth

Replace some of the stock with coconut milk for a softer, richer finish.

Chilli heat

Add a little fresh chilli or chilli oil at the table for warmth.

Substitutions

Rice

small pasta, barley, cooked rice added at the end

Spinach

kale, peas, chopped cabbage

Fresh ginger

1/2 tsp ground ginger

Storage and Reheating

  • Refrigerate for up to 3 days.
  • Rice absorbs stock over time; add extra stock or water when reheating.
  • Freeze without spinach for the best texture.

FAQ

Can I use leftover roast chicken?

Yes. Add it with the spinach and heat it through.

Is this spicy?

No. Add chilli flakes or hot sauce if you would like heat.

Can I use rotisserie chicken?

Yes. Shred it and stir it in during the last few minutes so it warms through without drying out.

Does it freeze well?

The broth freezes well, but the rice can absorb liquid and soften. For the best texture, freeze the soup without rice and add fresh rice when reheating.