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Crock Pot Ginger Chicken and Rice Soup

This easy, aromatic Ginger Chicken and Rice Soup comes together in just minutes thanks to a little help from the slow cooker.

Slow Cooker Ginger Chicken and Rice Soup - The Lemon Bowl

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.

Slow Cooker Asian Chicken and Rice Soup - The Lemon Bowl

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.

Slow Cooker Ginger Chicken and Rice Soup - The Lemon Bowl

Crock Pot Ginger Chicken and Rice Soup

4.25 stars average
This easy, aromatic Ginger Chicken and Rice Soup comes together in just minutes thanks to a little help from the slow cooker.
PREP: 10 mins
COOK: 4 hrs
TOTAL: 4 hrs 10 mins
Servings: 4

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.

Nutrition

Calories: 270kcalCarbohydrates: 18.5gProtein: 34.8gFat: 7.1gSaturated Fat: 0.7gPolyunsaturated Fat: 6.4gCholesterol: 75mgSodium: 994mgFiber: 1g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

55 Comments

  1. I am all about ginger and garlic lately. I’m sure the hubs and I will really enjoy this, my kiddos have issues with “soups” so I make it chunky and remove the broth…

  2. I want to go to Holland so badly! It’s definitely on our list, and now so is this soup. First, you had me at ginger. Then I read the ingredient list and saw sesame oil. I am ALL about this one!

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