Ginger Chicken Rice Soup

In keeping with the theme of soup while you feel like death warmed over I present to you my creation from last week.

The worst part about the day I took off sick was I had no video games to play or anything on the DVR to watch.  I was stuck the entire day watching old repeats of shows I have seen with *gasp* commercials!  Oh DVR I will never take you for granted ever again.

However, I am feeling 1000 times better well except for bloody soreness from the stupid gym.

Oh well enough for today kiddos because work is calling…..

The first part of this soup is going to be making the broth.  For the broth you will need:

  • 1 whole chicken
  • 1/4 cup of chopped ginger
  • 4 whole cloves of garlic
  • 1 teaspoon of whole peppercorns
  • 1 onion diced
  • Couple sprigs of fresh thyme
  • 2 bay leaves
  • Water lots of water

The broth is really easy to make once you have all your ingredients.  Throw everything in a large stockpot and cover with water (bonus points awarded if you cackle like an evil witch).  This mixture should come to a simmer and then continue for another hour and a half.  Remove the chicken from the stockpot, set aside, and when cool shred the meat.  Take a colander and line it with cheesecloth and strain the mixture discarding the whole pieces but keeping the precious broth.

For the rest of the soup you will need:

  • Meat from the chicken that was used to make the broth
  • Broth (duh)
  • 1 onion finely diced
  • 1 ounce of dried shiitake mushrooms that have been hydrated (refresher course take boiling water, pour over mushroom, cover, and wait 30 minutes).  If you have fresh mushrooms fear not because they are acceptable too.
  • 1 cup of uncooked rice
  • 1 TB of butter (insert homer simpson drool)

Steps to soup success and the road to recovery:

  1. In a large stock pot melt the butter and add in the onion.  Cook the onion until it is translucent (about 5 minutes).  If you are using fresh shiitake mushrooms you will want to add them with the onions and cook until the mushrooms are softened (about 10 minutes).
  2. Add in the broth, shredded chicken, rice, and hydrated mushrooms.  Bring this mixture to a boil and cook until the rice is done (say 15 minutes).
  3. Serve with cilantro, green onions, crushed red peppers, toasted sesame oil, or whatever the freak you have available.

Ginger chicken rice soup

Cooked up by Jeff


  1. 13
    October 14

    Been sick since Monday and have already gone through one pot of soup – stumble upon this recipe and your blog for that matter – broth is simmering as I type – looking forward to it!! I think I’m going to add some celery and carrots to boost up the vitamin content!!! Thanks for your fantastic recipes – also going to make your cream cheese and jalapeno stuffed prawns wrapped in bacon – I mean does anything sound better than that?! :-)

    Many thanks!

  2. 12
    February 5

    It’s the season for soup and I”m obsessed with soup recipes lately. Ginger is magic in chicken soup, isnt’ it?

  3. 11
    February 5

    Thanks for sharing this recipe. I really feel hungry!


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  4. 10
    February 4

    Sounds absolutely perfect for cold weather! Healthy comfort food at its finest!

  5. 9
    February 3

    The soup must taste great…ginger, love it! Nice picture!

  6. 8
    February 3

    Too bad you didn’t have some sourdough bread to go with that.

  7. 7
    February 3

    That is totally the kind of soup I crave when sick

  8. 6
    February 3

    Gorgeous soup – I hope you are feeling better. xo

  9. 5
    February 2


    Love the idea of this, gonna save it

  10. 4
    February 2

    Glad you are feeling better! I’ve been suffering from a cold for like 3 weeks now! Maybe your soup will cure me?

    It looks awesome!

  11. 3
    February 2

    Why wasn’t there anything on the DVR? Did you watch it all? Or was it DVR failure? I have a ‘connection’ to TiVo.:P Let me know how I can assist.

    Your soup sounds and looks delicious.

  12. 2
    February 2

    I’ve been in a soup making mood lately too. Yours looks wonderful. I think the best soups are the ones that you just thrown in a little of this, a little of that, what’s hanging out in the fridge, whats about to spoil, lol.

    Hope you’re on the mend.

  13. 1
    February 2

    Me likey! I could have used this last week, too. Or still this week, for that matter.

    And I can’t cackle like a witch, but with this cold, I can cough like an 80 year old life time smoker. Does that count?