Mediterranean Ginger Chicken and Rice Soup with Bok Choy
This Mediterranean Ginger Chicken and Rice Soup with Bok Choy brings together two comfort food traditions: the bright, aromatic depth of Mediterranean broths and the gentle warmth of ginger-infused chicken soup. The result is a nourishing, one-pot meal that feels both familiar and refreshing.
Tender chicken thighs simmer in a fragrant broth with onions, garlic, ginger, and herbs, while jasmine rice and bok choy add heartiness and a subtle crunch. Hints of sesame oil, lime, and tamari balance the dish with rich umami and citrus brightness. It’s a soothing, complete meal — perfect for chilly days, post-workout recovery, or when you just need a healthy, restorative bowl.
Total Time: 50 minutes
Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 6
Ingredients
Protein:
1 lb (450 g) boneless, skinless chicken thighs
Liquid Base:
8 cups low-sodium chicken broth
Oils:
2 tablespoons avocado oil
1 tablespoon toasted sesame oil
Aromatics & Vegetables:
2 cups thinly sliced yellow onion
4 cloves garlic, minced
1-inch piece fresh ginger, cut into thin matchsticks
6 green onions, sliced (divide white and green parts)
3 cups chopped baby bok choy
Grains:
½ cup uncooked jasmine rice
Seasonings & Spices:
3 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
½ teaspoon turmeric
½ teaspoon ground coriander
2 teaspoons salt (adjust to taste)
1 teaspoon black pepper
Juice of ½ lime
Optional Garnishes:
Toasted sesame seeds
Fresh cilantro
Chili oil
Lime wedges
Instructions
Sear the Chicken:
Heat avocado oil in a large pot over medium-high heat. Add chicken thighs and sear for about 2–3 minutes per side until lightly golden. Remove and set aside.
Sauté Aromatics:
In the same pot, add onions and cook for 4–5 minutes until soft and translucent. Add garlic, ginger, and the white parts of the green onions. Cook for another minute until fragrant.
Add Broth and Spices:
Pour in chicken broth, soy sauce, rice vinegar, turmeric, coriander, salt, and black pepper. Stir to combine and bring to a gentle boil.
Simmer the Chicken and Rice:
Return the chicken thighs to the pot. Add jasmine rice and reduce the heat to medium-low. Cover and simmer for 25–30 minutes, or until the chicken is tender and the rice is cooked through.
Shred and Finish:
Remove the chicken from the pot and shred it using two forks. Return it to the soup along with bok choy and sesame oil. Simmer for another 5 minutes, just until the greens wilt.
Add Freshness:
Stir in lime juice and the green tops of the onions. Taste and adjust seasoning if needed.
Serve:
Ladle into bowls and garnish with sesame seeds, cilantro, a drizzle of chili oil, and extra lime wedges if desired.
Tips
Rice Texture: For a thicker, heartier soup, use the full ½ cup of rice. For a lighter version, reduce to ⅓ cup.
Chicken Choice: Thighs stay tender during simmering, but you can use chicken breast if you prefer a leaner option (just reduce simmering time by about 10 minutes).
Don’t Overcook the Bok Choy: Add it at the end so it stays bright green and slightly crisp.
Boosting Flavor: Toast the turmeric and coriander briefly with the onions before adding broth — it deepens their flavor.
Make Ahead: This soup reheats beautifully, but the rice will continue to absorb liquid. Add extra broth when reheating to restore the texture.
Variations
Mediterranean Lemon-Herb Twist:
Replace lime juice with lemon and stir in chopped fresh dill or parsley at the end for a brighter, herby note.
Spicy Version:
Add chili flakes or a spoonful of harissa paste while simmering for heat and depth.
Vegetable-Loaded:
Add sliced zucchini, red bell peppers, or spinach for more color and nutrients.
Creamy Option:
Stir in a few tablespoons of coconut milk for a silky, lightly creamy broth that complements the ginger and sesame flavors.
Grain Swap:
Substitute quinoa or farro for rice for a different texture and added nutrition.
Q&A
Q: Can I use leftover cooked chicken?
Yes. Shred and add it in the last 10 minutes of simmering instead of cooking it from raw.
Q: How long does it keep?
Up to 4 days in the fridge. Reheat gently over low heat with a splash of broth or water.
Q: Can I make it vegetarian?
Absolutely. Substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Q: What can I serve it with?
It’s great on its own, but a side of warm pita or a crisp cucumber salad pairs beautifully.
Q: Is it freezer-friendly?
Yes, but freeze before adding the bok choy and rice. Add fresh ones when reheating to maintain texture.
Nutrition
(Per Serving, Approximate)
Calories: 340 kcal
Protein: 28 g
Carbohydrates: 22 g
Fat: 14 g
Fiber: 3 g
Sodium: 900 mg
Vitamin A: 45% DV
Vitamin C: 30% DV
Iron: 15% DV
Conclusion
Mediterranean Ginger Chicken and Rice Soup with Bok Choy is comfort food done the Mediterranean way — full of wholesome ingredients, gentle spice, and a balance of textures. The combination of tender chicken, soothing rice, and fragrant ginger makes it deeply satisfying, while the fresh herbs, sesame, and lime lift it with brightness. Whether you’re making it as a weekday meal or a healing bowl on a cold night, this soup brings warmth and nourishment in every spoonful.