soup · 25 min

Chicken rice ginger soup

Name: Chicken rice ginger soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 160 g Cooked skinless chicken breast — shredded; 140 g Cooked white rice; 100 g Carrot — finely diced; 100 g Zucchini — finely diced; 450 ml Reduced-sodium chicken broth; 6 g Fresh ginger — finely grated; 5 g Olive oil

A warming bowl of rice, shredded chicken and finely cut carrots, with fresh ginger for flavor.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

makes 2 servings

30.9 g protein2.2 g fiber292 kcalper serving

One serving: 1 portion. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 10 min · Cook: 15 min · Total: 25 min

Check ingredient labels for allergens and cross-contact.

Ingredients

160 gCooked skinless chicken breast — shredded
140 gCooked white rice
100 gCarrot — finely diced
100 gZucchini — finely diced
450 mlReduced-sodium chicken broth
6 gFresh ginger — finely grated
5 gOlive oil

Steps

Start the vegetables
Heat the oil in a saucepan. Add carrot and ginger and stir for 2 minutes without browning the ginger.
Simmer gently
Pour in broth and add zucchini. Simmer for 8–10 minutes until both vegetables are very tender.
Heat through
Add cooked rice and shredded chicken. Stir and simmer until every part of the soup is hot and the chicken and rice reach 165°F / 74°C.
Adjust and serve
Add a little hot water if the rice has absorbed more broth than you like. Divide evenly, including chicken and rice in both bowls.

For a smaller portion

Try a small cup with some chicken and rice, then have more if wanted. Cut long chicken strands short so they are easier to spoon.

Notes

Use promptly chilled rice and keep any remaining soup refrigerated for no more than 24 hours. Reheat only once to 165°F / 74°C.
Fresh ginger adds flavor; tolerance varies and this soup is not a remedy for persistent nausea.

Download the 50-recipe book (PDF)

Prints ingredients for 2 servings, with nutrition per serving.

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