Name: Ginger Lime Chicken and Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon sesame oil or olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 6 cups low-sodium chicken broth; 1 pound boneless, skinless chicken breasts or thighs; 1/2 cup jasmine rice (uncooked); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); Juice of 2 limes (plus extra wedges for serving); 1 tablespoon fish sauce or low-sodium soy sauce; 2 scallions, sliced; 1/4 cup fresh cilantro, chopped

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A light yet deeply comforting bowl, this Ginger Lime Chicken and Rice Soup is the kind of meal I turn to when I want something soothing, flavorful, and nourishing. With warming ginger, zesty lime, and tender chicken in every spoonful, it’s a go-to whether I’m feeling under the weather or just need a cozy one-pot meal. Jasmine rice gives it a satisfying heartiness, while fresh herbs and citrus keep it bright and refreshing.

Ginger Lime Chicken and Rice Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil or olive oil

1 medium onion, diced

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

6 cups low-sodium chicken broth

1 pound boneless, skinless chicken breasts or thighs

½ cup jasmine rice (uncooked)

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (optional)

Juice of 2 limes (plus extra wedges for serving)

1 tablespoon fish sauce or low-sodium soy sauce

2 scallions, sliced

¼ cup fresh cilantro, chopped

Directions

I start by heating the sesame oil in a large pot over medium heat, then sauté the diced onion for about 3–4 minutes until it softens.

Next, I stir in the garlic and fresh ginger, letting them cook for another 1–2 minutes until they’re aromatic.

I pour in the chicken broth and gently add the chicken breasts or thighs. Once it comes to a boil, I lower the heat, cover the pot, and let it simmer for 15–20 minutes until the chicken is cooked through.

I remove the chicken, shred it with two forks, and set it aside.

I then add jasmine rice to the pot and let it simmer for 15 minutes until tender.

I return the shredded chicken to the pot, seasoning with salt, pepper, red pepper flakes (if using), lime juice, and fish sauce or soy sauce.

I let everything simmer for 5 more minutes before turning off the heat.

Just before serving, I stir in scallions and fresh cilantro, and serve the soup hot with extra lime wedges on the side.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes swap out the chicken for leftover rotisserie chicken to make it even quicker.

If I want it heartier, I add extra vegetables like sliced mushrooms, spinach, or bok choy.

For a spicier kick, I use more red pepper flakes or a dash of sriracha.

Brown rice or quinoa also work well if I want a whole grain option.

I’ve also made it with tofu or chickpeas for a plant-based twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice does soak up some of the broth over time, so I add a splash of chicken broth or water when reheating. It reheats well on the stovetop over low heat or in the microwave in 1-minute intervals, stirring between each.

FAQs

How do I keep the rice from getting mushy in the soup?

I find that cooking the rice separately and adding it just before serving helps if I’m planning to store leftovers. Otherwise, the jasmine rice in this recipe holds up well for a couple of days.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. I just hold off on adding the fresh herbs and lime juice until I reheat it for serving to keep the flavors bright.

What can I use instead of fish sauce?

If I don’t have fish sauce, I use low-sodium soy sauce or even tamari for a gluten-free option. It still adds that umami depth to the broth.

Is this soup freezer-friendly?

I prefer to freeze the soup without the rice, as rice can become mushy when thawed. I freeze the broth and chicken, then add freshly cooked rice when I reheat it.

Can I use pre-cooked chicken?

Definitely. If I have leftover cooked chicken, I skip the simmering step and just add it in when I would return the shredded chicken to the pot.

Conclusion

This Ginger Lime Chicken and Rice Soup is one of my favorite ways to warm up from the inside out. It’s easy to make, bursting with flavor, and full of nourishing ingredients. Whether I need a comforting bowl during cold season or a light dinner after a long day, this soup always satisfies. With simple ingredients and bold, bright taste, it's one I come back to again and again.

Recipe:

Ginger Lime Chicken and Rice Soup

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A soothing and flavorful one-pot soup made with ginger, lime, tender chicken, and jasmine rice. Light yet hearty, perfect for cold days or when you're under the weather.

Instructions

Heat sesame oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Add garlic and ginger; cook for another 1–2 minutes until fragrant.
Pour in chicken broth and add chicken. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until chicken is cooked through.
Remove chicken, shred it with two forks, and set aside.
Add jasmine rice to the pot and simmer for 15 minutes until tender.
Return shredded chicken to the pot. Season with salt, black pepper, red pepper flakes (if using), lime juice, and fish sauce or soy sauce.
Simmer for an additional 5 minutes, then turn off the heat.
Stir in scallions and chopped cilantro just before serving. Serve hot with extra lime wedges on the side.