This ginger lime chicken soup is a bright, citrusy way to make dinner delicious. Served over cilantro lime rice, it’s a cozy bowl that warms you right up.
Chicken soup season is in full swing.
This ginger lime chicken soup is comforting and bright, with a fresh ginger zing. Served over cilantro lime rice, it becomes a satisfying meal for lunch or dinner — flavorful, filling, and perfect for enjoying as leftovers.
I like a soup that feels like it can cut through any cold. During cooler months or when everyone in the house is under the weather, a citrusy, ginger-forward broth feels soothing and restorative.
This recipe also works wonderfully with leftover turkey — simply swap the chicken for turkey to stretch a holiday meal into a cozy week of dinners. Because it’s served over rice rather than noodles, the broth stays light and doesn’t get absorbed, making it ideal for storing and reheating.
Here’s how I make it.
The soup is simple but packed with flavor. A generous amount of fresh ginger and garlic gives the broth a lively bite, while onions add a sweet base. I typically use three to four tablespoons of fresh minced ginger, but feel free to adjust to taste.
A good-quality chicken stock or bone broth gives the soup depth. Use shredded rotisserie chicken or leftover cooked chicken — about one to two cups depending on how hearty you want the bowl.
While the soup simmers, prepare cilantro lime rice. Serving the soup over this fragrant rice makes the meal feel special and substantial. I keep the rice and soup separate, letting each person add a scoop of rice to their bowl and ladle hot soup over it. Finish with extra cilantro and a squeeze of lime.
The toppings are simple: more cilantro and extra lime wedges. They brighten the bowl and tie the flavors together.
Ginger Lime Chicken Soup
Ginger Lime Chicken and Rice Soup
4
people
15 mins
45 mins
1 hr
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 6 garlic cloves, minced
- 3 to 4 tablespoons minced fresh ginger
- 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
- Cilantro, for garnish
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 cilantro
Instructions
- Heat the olive oil in a large stockpot over medium-low heat. Add the diced onion, minced garlic and minced ginger with a big pinch of salt and pepper. Cook, stirring often, until the onion softens.
- Add the shredded chicken, chicken stock and lime zest. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 to 30 minutes while the rice cooks. Taste and adjust seasoning with more salt and pepper if needed.
- To serve, scoop cilantro lime rice into bowls and ladle the hot soup over it. Top with fresh cilantro and serve with extra lime wedges.
Cilantro Lime Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- Bring water or stock to a boil in a saucepan. Add the rice, butter and a big pinch of salt and pepper. Return to a boil, then reduce to a simmer, cover and cook for 12 to 15 minutes, or until the liquid is absorbed.
- Remove the lid and stir in the lime zest, lime juice and chopped cilantro. Fluff the rice and keep warm until serving.
Did you make this recipe?
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Cozy central!