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Chicken-and-Rice Soup with Ginger


Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base.

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Rate this recipe 4.3/5 (9 Votes)
Chicken-and-Rice Soup with Ginger 1 Picture


  • 4 cups chicken broth
  • 3 cloves garlic, thinly sliced
  • 1 one-inch piece fresh ginger, peeled and cut into matchsticks
  • 1 pound boneless, skinless chicken breasts
  • 1/3 cup long-grain white rice
  • 3 ounces baby spinach (3 cups)


Preparation time 5mins
Cooking time 20mins
Adapted from


Step 1

In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.

Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

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