Ginger Chicken and Rice Soup

Name: Ginger Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: North American
Ingredients: 700 g boneless skinless chicken breast; 120 g dry long-grain white or basmati rice; 1800 ml low-sodium chicken broth; 3¼ tbsp fresh ginger, grated; 2 cloves garlic; 3 medium carrots; 200 g baby bok choy; 1 tbsp low-sodium soy sauce; 1¼ green onions

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A soothing chicken and rice soup with ginger, carrots, bok choy and green onion. Light, warming and easy on the stomach.

285calories

35 gprotein
25 gcarbs
5 gfat
2 gfibre

per serving

Prep: 15 min
Cook: 30 min
Serves: 6
Cost: $2.94/serving

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Servings

Fit to my macros

g protein per serving

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Method

Slice the ginger into thin coins, crush the garlic, slice the carrots and halve the bok choy.
Put the broth, ginger, garlic and whole chicken breasts in a large pot. Bring to a boil over high heat, then simmer gently over low heat for 15 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.
Rinse the rice, add it to the pot with the carrots and simmer over medium-low heat for 15 minutes, until the rice is tender.
Add the bok choy, shredded chicken and soy sauce and simmer for 2 minutes until the bok choy is just tender.
Fish out the ginger coins, ladle into bowls and top with sliced green onion.