Name: Green Garlic & Ginger Chicken and Rice Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups chicken broth; 1 heaping cup cooked rice; 1 cup cooked and pulled chicken; 4 medium cloves garlic; 2 inches fresh ginger, peeled; 2 stalks green garlic or scallions, white and green parts; 2–3 jalapeños, stems and seeds removed; 1 cup fresh parsley, packed; 4 cups baby spinach, packed; Salt to taste; Soy sauce to taste; Lemon or lime wedges for serving

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Green Garlic & Ginger Chicken and Rice Soup delivers bold, fresh flavor in a deeply nourishing bowl. This vibrant twist on classic chicken and rice soup blends fragrant ginger, green garlic, and herbs into a silky broth that feels both comforting and revitalizing. Whether you need a healthy dinner after a long day or a hearty soup to warm you from the inside out, this recipe comes together with simple ingredients and powerful flavor. Each spoonful balances tender chicken, creamy rice, and a bright herbal puree that transforms ordinary ginger soup into something truly memorable.

Story

I first made Green Garlic & Ginger Chicken and Rice Soup on a chilly evening when I wanted something soothing yet fresh. Traditional chicken and rice soup always comforts me, but I craved brighter flavor and a little heat. So I blended fresh ginger, green garlic, parsley, and jalapeño into a vivid green puree and stirred it into the broth. Instantly, the kitchen filled with an energizing aroma.

What makes Green Garlic & Ginger Chicken and Rice Soup special is the balance. The rice thickens the broth naturally, while the pulled chicken adds satisfying texture. Meanwhile, the ginger wakes up the palate and the herbs bring freshness you rarely find in a typical hearty soup. Even better, this healthy dinner freezes beautifully, which makes it ideal for meal prep.

Now I double the batch almost every time. Because once you taste this version of ginger soup, you will want extra waiting in the freezer.

Ingredients

4 cups chicken broth
1 heaping cup cooked rice
1 cup cooked and pulled chicken
4 medium cloves garlic
2 inches fresh ginger, peeled
2 stalks green garlic (or scallions/green onions, white and green parts)
2–3 jalapeños, stems and seeds removed (plus more for garnish)
1 cup fresh parsley, packed (plus more for garnish)
4 cups baby spinach, packed
Salt to taste
Soy sauce to taste
Lemon or lime wedges for serving

Step-by-Step Instructions

Preparing the Ingredients

Bring the chicken broth to a boil in a large pot. Add the baby spinach and cook until fully wilted and reduced in size. Then, using a slotted spoon, transfer the spinach to a blender and allow it to cool slightly. Meanwhile, peel the ginger, prepare the garlic and green garlic, and remove stems and seeds from the jalapeños. Add the garlic, ginger, green garlic, jalapeños, and parsley to the blender with the spinach. Pour in about 1/4 cup water and add 1 teaspoon salt. Blend until completely smooth, about 60 seconds. If needed, add a little more water to keep the mixture moving. Always avoid adding hot liquid to the blender.

Cooking Instructions

After removing the spinach, add the cooked rice to the simmering broth. Bring it back to a boil, then reduce to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until the liquid thickens and the rice begins to break apart slightly. Next, fold in the pulled chicken. Stir in about half of the green herb puree first, taste, and then add more depending on your preference. Adjust salt as needed. Turn off the heat and ladle into bowls. Finish with soy sauce, extra parsley, thin jalapeño slices, and a squeeze of lemon or lime.

Tips for Perfect Results

Common Mistakes to Avoid

Do not pour hot broth into a blender, as pressure can build quickly. Also, avoid overcooking the rice too aggressively, because the texture can become gluey. Instead, simmer gently and stir occasionally. Additionally, add the herb puree gradually. Raw garlic intensity varies, so tasting as you go prevents overpowering flavor.

Pro Tips for Better Flavor

Use bone broth for deeper richness in your chicken and rice soup. If you want more heat, keep some jalapeño seeds. For a silkier texture, blend the puree thoroughly until vibrant and smooth. Finally, always finish with fresh citrus. That last squeeze brightens the entire bowl and ties together the ginger soup beautifully.

Serving and Storage

How to Serve

Serve Green Garlic & Ginger Chicken and Rice Soup hot in wide bowls. Pair it with crusty bread or enjoy it on its own for a nourishing healthy dinner. The bright green color makes it visually striking, while the aroma invites everyone to the table immediately.

How to Store Leftovers

Allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to four days. For longer storage, freeze in portioned containers for up to three months. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the texture.

Conclusion

Green Garlic & Ginger Chicken and Rice Soup transforms simple pantry ingredients into a bold, comforting meal. It delivers warmth, freshness, and depth in every spoonful. If you love hearty soup with vibrant flavor, this recipe belongs in your regular rotation. Make a double batch, freeze the extra, and enjoy a nourishing bowl whenever you need something satisfying and bright.

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Frequently Asked Questions

Can I use uncooked rice instead of cooked rice?

Yes, you can use uncooked rice, but adjust the simmering time accordingly. Add extra broth and cook until the rice softens completely before adding the chicken and herb puree.

Is this soup very spicy?

The spice level depends on how many jalapeños you use and whether you include the seeds. Start with two and adjust upward if you prefer more heat.

Can I make this dairy-free and gluten-free?

This recipe naturally contains no dairy. To keep it gluten-free, confirm your soy sauce is gluten-free or substitute tamari.