Description
A quick and comforting 7-ingredient soup with tender chicken, fluffy rice, and a bright ginger-lime broth. Perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken broth
- 1/2 cup uncooked white rice (such as jasmine or basmati)
- 1/4 cup fresh lime juice (from about 2 limes)
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped fresh cilantro, extra lime wedges, thinly sliced jalapeño
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove chicken and set aside.
- Add chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Bring to a simmer.
- Return browned chicken to the pot. Stir in uncooked white rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and chicken is no longer pink.
- Stir in fresh lime juice. Taste and season with salt and freshly ground black pepper as needed.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if too thick. Avoid over-boiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: About 300
- Sugar: About 4g
- Sodium: About 700mg (varies with broth)
- Fat: About 8g
- Carbohydrates: About 30g
- Fiber: About 2g
- Protein: About 25g