This easy, aromatic Ginger Chicken and Rice Soup comes together in just minutes thanks to a little help from the slow cooker.
It’s true: I am mildly obsessed with Asian soups. If you follow me on Instagram, that probably won’t come as any surprise. From Vietnamese Pho to 5 Minute Wonton, there is nothing more comforting to me this time of year than a warm, aromatic bowl of Asian soup.
Over the holidays we took a little day trip to Holland, Michigan where we stumbled upon a hole in the wall Thai restaurant that served the most flavorful ginger chicken soup. My boys slurped it up in minutes and I knew right away I would need to try and recreate it when I came home.
I decided to give the restaurant version of this a healthy makeover by swapping out white rice with 90 Second Microwavable Brown Rice. Packed with protein, fiber and minerals – it’s one of the easiest ways to boost the nutrition of any meal and couldn’t be easier.
A splash of fresh lime juice and a sprinkle of fresh cilantro is my favorite way to brighten up the flavor of this Slow Cooker Ginger Chicken and Rice Soup right before serving.
No forks required.
Crock Pot Ginger Chicken and Rice Soup
Ingredients
- 8 cups chicken broth (low sodium)
- 20 ounces chicken breasts (boneless skinless)
- 4 inch piece ginger root (cut in 1/2 inch slices)
- 4 teaspoons toasted sesame oil
- 1 bunch scallions (cut 1/2 inch pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 star anise pod
- ½ cinnamon stick
- 2 cups 90 Second Rice – whole grain brown rice
- cilantro to serve
Instructions
- Place all ingredients in the slow cooker with the exception of the brown rice and cilantro. Cook on Low for 8 hours or High for 4 hours.
- When you’re ready to serve, use a pair of tongs to remove cooked chicken breasts from the broth mixture. Set aside in a bowl and use two forks to shred; set aside.
- Heat the 90 Second Rice in the microwave according to package instructions and divide evenly between four bowls. Next, add shredded chicken breasts to each bowl.
- Pour the remaining slow cooker broth mixture over a fine mesh strained placed over a soup pot. Discard the ginger, scallion and spices left in the strainer.
- Use a ladle to cover each bowl of chicken and rice with the ginger broth. Garnish with fresh cilantro to serve.
I live in Holland and just got the soup from Thai Ave (new version of Thai Palace, which is closed.) I have always sworn this soup has healing powers, it’s perfect for when you’re sick! ;) I was looking for a way to make it at home and came across your recipe – and love that it was inspired by the same soup we love here! Thanks for posting this!
Oh yes I totally agree!!! so glad you enjoy!
This is absolutely delicious!! My grandchildren ask me to make it over and over again. I have shared the recipe with many coworkers. They love it as well.
Oh I’m so happy to hear your family and friends love this soup!!!
I was searching for a good ginger chicken soup recipe to make this weekend, so glad I found your recipe! I love how I can make it in my slow cooker, can’t wait to try it! Thanks!
Oh I hope you love it Katie!
oh yum this looks great! I can’t wait to try it out, thanks for sharing!
I take this soup as a base with me as I drive across the country
add the rice or noodles as I eat it
fresh seafood if I get to the coast
That’s such a great idea!!
Came across this recipe as i sip ginger tea…. can’t wait to make it! If I just want to use regular rice, can I cook it along with everything else in the slow cooker, or should I add it at the end?
I would cook the rice separately and pour the soup on top. Otherwise it will get too soggy and puffed out. Enjoy!! :) PS: I love ginger tea!
I definitely need to try this. I love ginger in anything. :)
You and me both!
this looks delicious and easy to make. yum!!
Love you!