Ginger-Scallion Chicken and Rice Soup
View original ↗
The Defined Dish · by Alex★ 5.0 (20)

Ginger-Scallion Chicken and Rice Soup

NUTRITION · PER SERVING—
CAL 25%·PRO 65%
CARBS 34G27% OF CAL
4G FIBER6G SUGAR24G OTHER
FAT 27G47% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, aromatic chicken and rice soup infused with ginger, scallions, and turmeric, finished with fresh lime and cilantro. It's a comforting, flavorful bowl with Asian-inspired spice and brightness.

mainsoupchickendairy free
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 2 cups halved and thinly sliced yellow onion, (about ½ onion)
  • 4 garlic cloves, (minced)
  • 6 green onions (thinly sliced, white and green parts kept separate)
  • 1- inch knob of ginger, (peeled and sliced into very thin matchsticks)
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 3 tablespoons tamari (sub coconut aminos or soy sauce)
  • 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 roughly chopped baby bok choy, (3 heads)
  • Juice of ½ lime
  • Chili crisp (for serving (I like Fly by Jing))
  • Toasted sesame seeds
  • Freshly chopped cilantro leaves
  • ½ lime cut into small wedges (for serving)
PREP
—
SODIUM
2901MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.