Green Ginger Chicken and Rice Soup
Cozy Green Soup
This is my favorite recipe for green ginger chicken and rice soup! Last winter I became obsessed with the idea of making green chicken soups. They’re filled with sneaky vegetables and cozy herbs and spices for cold weather. There are a lot of great options for green soup out there, but this is my take. It’s warming from an entire tablespoon of crushed ginger, fresh from finishing it with lime juice, and nostalgic with the chicken and rice.
The Supplies
Ingredients
To make this green ginger chicken rice soup, you’ll need the following ingredients:
- Olive oil
- Yellow onion
- Celery
- Carrot
- Garlic
- Crushed ginger
- Jalapeno
- Boneless, skinless chicken thighs
- Chicken broth
- Baby spinach
- Fresh cilantro
- Well-rinsed rice
- Juice of 2 limes
- Green onion, sesame seeds, fresh jalapeno, and cilantro for garnish (optional)
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this green chicken soup, you’ll need the following pieces of equipment:
- Cutting board and chef’s knife
- Large stock pot or dutch oven
- Ladle and spoon
- Sieve for rinsing the rice
- High-powered blender
Frequent Questions
Q: Can I make this green chicken soup ahead of time?
- A: I do not recommend making this soup ahead of time. The rice will absorb too much liquid and change the consistency of the soup. That said, this soup can simmer for an hour or two before adding the rice and shredding the chicken. It actually helps to increase the flavor!
Q: Can I freeze this soup?
- A: Yes! Chicken and rice soups freeze well. Carefully ladle the soup into a large, zip-top freezer safe bag. Lay the bag flat in a freezer until frozen completely. To rethaw the soup, place the bag in a refrigerator 24 hours in advance and then reheat on the stove top.
Recipe Tips
When making this green ginger chicken and rice soup, here are a few tips to make it perfect:
- Before cooking the rice, be sure it’s rinsed really well so that it doesn’t become starchy. To rinse the rice, add it to a sieve and run cold water over it until the water running through is clear. Alternatively, you can place the sieve in a bowl of cool water and use your hands to swirl it around within the sieve.
- I like blending about half or two-thirds of the broth with the spinach so that some chunks of the vegetable remain in the soup. If a completely smooth soup is preferred, blend it all! Work in batches to blend the soup so the blender doesn’t overflow.
Recipe Details
Build the Soup Base
This green chicken soup takes a bit of patience, but so worth it in the end. To start, sweat onions, carrot, and celery in a large pot. Sweating the vegetables will soften them over lower heat, bringing out a depth of flavor without browning them. Round out the base with lots of garlic, crushed ginger, and jalapeno. Let this ingredients cook until they’ve become very fragrant. Season with salt and pepper.
Add the Chicken and Simmer
Season the chicken thighs with salt and pepper and then nestle them among the vegetables. Pour chicken broth into the pot and bring to a simmer. Let the soup simmer until the chicken thighs are tender. At least 20 minutes, but preferably 30-45. Once cooked, remove the chicken and set onto a tray to cool slightly.
Blend in the Spinach
Add spinach and cilantro into the pitcher of a blender. Ladle about half of the broth and vegetables into the blender. Blend on high until everything is smooth. Be sure to leave a way for the steam to escape the blender. Pour the blended soup back into the pot with the remaining broth.
Cook the Rice and Finish the Soup
Add the rinsed rice to the soup and cook until just tender, 15 minutes. While the rice cooks, shred the chicken and add it back into the pot. Once the rice is cooked, take the pot off of the heat and add the lime juice. Stir to incorporate and taste. Add additional salt and pepper, if desired. Ladle the soup into bowls and garnish with sliced jalapeno, cilantro, green onion, and sesame seeds. Enjoy!
If you make this green ginger chicken and rice soup, be sure to leave a comment or give this recipe a rating - I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Comforting green ginger chicken and rice soup packed with vegetables, warming ginger, citrusy lime, and topped with spicy jalapeno.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 stalks of celery, chopped
- 1 large carrot, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon crushed ginger
- 1 jalapeno, deseeded and minced
- 1.75 pounds boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 3 cups baby spinach
- 1/2 cups fresh cilantro (including stems)
- 3/4 cups well-rinsed basmati rice
- juice of 2 limes
- Green onion, sesame seeds, fresh jalapeno, and cilantro for garnish
Preheat a large stock pot or dutch oven over medium heat. Add the olive oil and sweat the onion, celery, and carrot until soft, about 8 minutes. Add the garlic, ginger, and jalapeno to the pan. Cook for an additional 1 minute until very fragrant. Season with salt and pepper to taste.
Season both sides of the chicken thighs with salt and pepper and nestle into the pot among the softened vegetables. Pour 6 cups chicken broth into the pot over the chicken. Bring to simmer over medium-high heat and then reduce the heat to maintain the simmer.
Simmer until the chicken is cooked through and very tender. At least 20 minutes, but up to 1 hour. Remove the chicken thighs from the pot and set aside on a tray.
Add spinach and cilantro into the pitcher of a blender. Ladle about half to three-quarters of the broth and vegetables into the blender with the spinach. Blend on high, being sure to let the steam escape, until a smooth consistency is reached. Pour the blended soup back into the pot and stir to combine with the remaining broth.
Add the rinsed rice to the broth and cook for 15 minutes until tender over medium heat. While the rice is cooking, shred the chicken thighs. Once shredded, add back into the pot. If a thinner soup is desired, add up to 1 additional cup of broth.
Once the rice is cooked, take the pot off of the heat. Stir in the lime juice and taste to adjust seasoning if desired. Ladle the soup into bowls and garnish with green onion, sesame seeds, fresh jalapeno, and cilantro, if desired. Store any leftovers in airtight containers for up to 2 days.
