Can I make Ginger Lime Chicken and Rice Soup ahead of time?

Yes! In fact, the flavor deepens as it sits. Store the soup and rice separately in airtight containers in the fridge for up to 4 days. When reheating, you may need to add a splash of chicken stock since rice tends to absorb liquid.

You can freeze the soup portion without the rice. Rice can get mushy after freezing and reheating. Freeze the broth and chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use brown rice instead of jasmine rice?

Absolutely. Just know that brown rice takes longer to cook and may need extra liquid. The flavor will be slightly nuttier, but still delicious with the lime and cilantro.

What if I don’t have fresh ginger?

Fresh ginger gives the brightest flavor, but in a pinch, you can use ground ginger. Start with ½ teaspoon and adjust to taste.

Ginger Lime Chicken and Rice Soup

Description

Ginger Lime Chicken and Rice Soup is a bright, cozy bowl made with tender shredded chicken, fresh ginger, and zesty lime, served over fluffy cilantro lime rice. It’s comforting yet light, perfect for busy weeknights or when you want something soothing but full of fresh flavor.

Ingredients

Scale

For the Soup

1 tablespoon olive oil
1 sweet onion, diced
6 garlic cloves, minced
3 to 4 tablespoons fresh ginger, minced
Kosher salt and pepper, to taste
1 ½ cups cooked, shredded chicken
4 cups chicken stock
1 teaspoon freshly grated lime zest
Lime wedges, for serving
Fresh cilantro, for garnish

For the Cilantro Lime Rice

2 cups jasmine rice
3 cups water or chicken stock
1 tablespoon unsalted butter
Kosher salt and pepper, to taste
Zest of 2 limes
3 tablespoons fresh lime juice
¾ cup chopped fresh cilantro

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Instructions

Heat olive oil in a large stock pot over medium-low heat.
Add the diced onion, garlic, and ginger with a generous pinch of salt and pepper. Cook, stirring often, until the onions soften, about 6–8 minutes.
Stir in the shredded chicken, chicken stock, and lime zest. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 20 to 30 minutes. Taste and adjust seasoning as needed.

Make the Rice

Rinse the jasmine rice under cold water until the water runs clear.
Bring water or stock to a boil in a saucepan. Add rice, butter, and a pinch of salt and pepper.
Reduce to a simmer, cover, and cook for 12–15 minutes until liquid is absorbed.
Fluff the rice and stir in lime zest, lime juice, and chopped cilantro.

Serve

Scoop rice into bowls and ladle the soup over the top. Garnish with fresh cilantro and serve with lime wedges.

Notes

Rotisserie chicken works beautifully and saves time.

Store soup and rice separately to prevent the rice from absorbing too much broth.

Add spinach or thinly sliced carrots for extra vegetables.

For stronger ginger flavor, use the full 4 tablespoons.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 720mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 28g
Cholesterol: 60mg