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Under 30 Minutes

Chicken-and-Rice Soup with Ginger

Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when you're feeling under the weather.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2012


  • 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)
  • Salt and pepper


  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.

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


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