Quick Chicken and Rice Soup with Ginger

When I'm craving something warm and nourishing but short on time, this Quick Chicken and Rice Soup with Ginger is my go-to. It’s packed with flavor from the fresh ginger and savory chicken, yet comes together in under 40 minutes, making it perfect for even the busiest weeknights. Don't be intimidated by the ginger; it adds a wonderful brightness without being overpowering, and the whole dish is incredibly forgiving for beginner cooks.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 inch fresh ginger, grated or minced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup cooked white rice
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Add chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
3. Stir in the grated ginger and minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Return the browned chicken to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until chicken is cooked through.
6. Stir in the cooked white rice, salt, and pepper. Simmer for another 5 minutes to allow flavors to meld.
7. Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.