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Rice Soup with Chicken and Ginger

Ready in 55 mins

Recipe by Graham 

Rice Soup with Chicken and Ginger is perfect for a light lunch or as a starter for a meal with friends. It's a simple, straightforward recipe that creates a beautiful Chinese-style soup any time of the year.

Don't be tempted to use long-grain rice just because you have some in the cupboard. Arborio rice is an Italian short-grain rice. When cooked, the rounded grains are firm, creamy, and chewy, due to its high starch content so, while it has a slightly starchy taste, it blends well with other flavours. Arborio rice can also be used for rice pudding and risotto.

Preparation Time

5 Minutes

Cooking Time

50 Minutes
A Top Choice Recipe for Simplicity

Ingredients for Rice Soup with Chicken and Ginger

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

3¼ pints water
2 pints chicken stock (homemade or from a cube)
12 oz Arborio rice (or other short-grained rice)
2 teaspoons salt
1 oz unsalted butter
1 lb cooked chicken (breasts work best)
2 inches fresh ginger
4 spring onions
1 small bunch fresh coriander

How to Cook Rice Soup with Chicken and Ginger

  1. If you are cooking the chicken yourself, follow the recipe for Easy Cook Chicken. If you have purchased the chicken ready-cooked, cover with aluminium foil and set to very gently warm in a low oven.
  2. Place the water, stock, salt, rice and butter in a large pan, bring to the boil and then reduce the heat so the liquid is simmering then cover with a lid. Cook slowly for about 40-45 minutes until the rice is soft and soupy.
  3. Meanwhile, peel and grate the ginger (you need about 2-3 tablespoons of grated ginger) and finely chop the spring onions. Remove any skin and bones from the chicken and roughly shred the meat. Tear or chop the coriander.
  4. When ready to serve, remove the lid and stir in the ginger and spring onions. Portion the soup into bowls and top with the warm shredded chicken and coriander.
GRAHAM'S HOT TIP:
If you want to spice up the soup a little, you can serve with chilli paste on the side if desired.