Ginger Chicken Broth Rice Soup
Ginger Chicken Broth Rice Soup
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut aminos
- 1 tablespoon white miso, optional
- 1 tablespoon honey or maple syrup
- 1 tablespoon avocado oil
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes, optional
For the Broth
- 4 cups chicken bone broth
- 1 tablespoon white miso
- 1 tablespoon grated ginger
- 2 garlic cloves, smashed
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 1 pinch chili flakes
For the Bowls
- 1 cup uncooked jasmine rice
- 3 heads baby bok choy
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon chili crisp or chili oil, optional, for garnish
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with coconut aminos, white miso (if using), honey or maple syrup, avocado oil, freshly grated ginger, minced garlic cloves, rice vinegar, and chili flakes (if using). Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for best flavor.
⏱️ 5 min
- 2
Cook the jasmine rice according to package directions. Typically, this involves combining 1 cup of rice with 1 1/2 to 2 cups of water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
⏱️ 25 min
- 3
While the rice cooks and the chicken marinates, prepare the broth. In a medium pot, combine chicken bone broth, white miso, grated ginger, smashed garlic cloves, coconut aminos, rice vinegar, and a pinch of chili flakes. Bring the mixture to a gentle simmer over medium heat and cook for 15-20 minutes to allow the flavors to meld. Remove the smashed garlic cloves before serving, if desired.
⏱️ 20 min
- 4
Heat a large skillet or grill pan over medium-high heat. Once hot, sear the marinated chicken thighs for 5-6 minutes per side, until deeply caramelized and cooked through (internal temperature reaches 165°F). Remove from heat and let the chicken rest on a cutting board for 5 minutes before slicing.
⏱️ 15 min
- 5
While the chicken rests, sear or steam the baby bok choy. To sear, heat a small amount of oil in a skillet over medium-high heat. Add the bok choy halves and cook for 2-3 minutes per side until just tender with a slight char. To steam, place bok choy in a steamer basket over simmering water and cook for 3-5 minutes until tender-crisp.
⏱️ 5 min
- 6
Assemble your bowls. Divide the cooked jasmine rice among 4 serving bowls. Top with slices of the cooked chicken and the seared or steamed baby bok choy. Ladle plenty of the hot ginger chicken broth over the ingredients.
⏱️ 5 min
- 7
Finish each bowl with a sprinkle of sliced green onions, sesame seeds, and a drizzle of chili crisp or chili oil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Chicken Broth Rice Soup
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut aminos
- 1 tablespoon white miso, optional
- 1 tablespoon honey or maple syrup
- 1 tablespoon avocado oil
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes, optional
For the Broth
- 4 cups chicken bone broth
- 1 tablespoon white miso
- 1 tablespoon grated ginger
- 2 garlic cloves, smashed
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 1 pinch chili flakes
For the Bowls
- 1 cup uncooked jasmine rice
- 3 heads baby bok choy
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon chili crisp or chili oil, optional, for garnish
Instructions
- 1
In a medium bowl, combine the boneless, skinless chicken thighs with coconut aminos, white miso (if using), honey or maple syrup, avocado oil, freshly grated ginger, minced garlic cloves, rice vinegar, and chili flakes (if using). Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for best flavor.
⏱️ 5 min - 2
Cook the jasmine rice according to package directions. Typically, this involves combining 1 cup of rice with 1 1/2 to 2 cups of water in a saucepan, bringing to a boil, then reducing heat to low, covering, and simmering for 15-20 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
⏱️ 25 min - 3
While the rice cooks and the chicken marinates, prepare the broth. In a medium pot, combine chicken bone broth, white miso, grated ginger, smashed garlic cloves, coconut aminos, rice vinegar, and a pinch of chili flakes. Bring the mixture to a gentle simmer over medium heat and cook for 15-20 minutes to allow the flavors to meld. Remove the smashed garlic cloves before serving, if desired.
⏱️ 20 min - 4
Heat a large skillet or grill pan over medium-high heat. Once hot, sear the marinated chicken thighs for 5-6 minutes per side, until deeply caramelized and cooked through (internal temperature reaches 165°F). Remove from heat and let the chicken rest on a cutting board for 5 minutes before slicing.
⏱️ 15 min - 5
While the chicken rests, sear or steam the baby bok choy. To sear, heat a small amount of oil in a skillet over medium-high heat. Add the bok choy halves and cook for 2-3 minutes per side until just tender with a slight char. To steam, place bok choy in a steamer basket over simmering water and cook for 3-5 minutes until tender-crisp.
⏱️ 5 min - 6
Assemble your bowls. Divide the cooked jasmine rice among 4 serving bowls. Top with slices of the cooked chicken and the seared or steamed baby bok choy. Ladle plenty of the hot ginger chicken broth over the ingredients.
⏱️ 5 min - 7
Finish each bowl with a sprinkle of sliced green onions, sesame seeds, and a drizzle of chili crisp or chili oil, if desired.
⏱️ 2 min