Chicken and Rice Soup with Lemon and Ginger

It might be a little warm for soup, but the lemon-ginger pairing gives a distinct brightness to this comforting soup.



  • 1 tbsp EVOO
  • 1/2 cup chopped onion
  • 1 1/2 tbsp chopped fresh ginger
  • 1 tbsp white miso
  • 1 4-ounce package presliced cremini mushrooms
  • 4 1/2 cups unsalted chicken stock
  • 8 ounces shredded skinless rotisserie chicken breast
  • 3 cups chopped bok choy
  • 1 8.5-ounce pouch precooked brown rice
  • 1 tbsp lower-sodium soy sauce
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh lemon rind


  1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.
  2. While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice. Serves 4 (serving size: 2 1/4 cups).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s