Chicken-and-Rice Soup with Ginger

Prep Time:
5 mins
Total Time:
20 mins

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.


  • 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

  • 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.

Related Articles