Tomato-Ginger Chicken and Rice Soup

By Ali Slagle

Updated September 28, 2023

  • Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
5(2,904)
Comments
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Chicken and rice soup is meant to be gentle, and this one is. But it’s also subtly spicy from fried ginger, and a little sweet from tomatoes used twice: in paste form to build a caramelized base and in fresh, bright bursts. The final additions of fish sauce, lime and sesame or chile oil make the soup reminiscent of sizzling rice soup and tom yum, and allow you to adjust how robust you need the soup to be. Add less for a calming, mild soup and more if you need something powerful and pungent to clear your mind and congestion.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil

  • ¼ cup tomato paste

  • 2 tablespoons grated fresh ginger

  • Salt and pepper

  • 6 cups (1 ½ quarts) chicken broth

  • 1 to 1 ½ pounds boneless, skinless chicken thighs

  • ¾ cup long-grain white rice (unrinsed)

  • 1 pint (about 10 ounces) cherry or other small tomatoes

  • 2 tablespoons fish sauce or soy sauce, plus more to taste

  • 1 lime, cut into wedges, for squeezing

  • Toasted sesame oil or chile oil, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 144 milligrams cholesterol; 598 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 3 grams fiber; 1550 milligrams sodium; 42 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the butter over medium. Add the tomato paste and ginger, season with salt and pepper and stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes.

  2. Step 2

    Add the chicken broth, chicken thighs and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer for 15 minutes.

  3. Step 3

    Meanwhile, chop the tomatoes until they’re roughly quartered (use a serrated knife if you have it). After the soup has simmered for 15 minutes, add the tomatoes and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, a further 10 to 15 minutes.

  4. Step 4

    Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Stir in the fish sauce. Season to taste with fish sauce (if flat) and pepper (if it needs more heat). Serve with a squeeze of lime juice and a few drops of sesame or chile oil, if using.

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Ratings

5 out of 5
2,904 user ratings
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Comments

Kay W

@Roni so you made an entirely different soup?

Mel [Mary Ellen] Harte

you can make chicken stock as a by-product of roasting a chicken: I always roast my chicken with the seasoned [S&P, et al] breast side down in about 2-3 cups of water. I end up with crunchy skin on top, to-die-for succulent moist breast meat on the bottom -- and lots of seasoned chicken stock, stored in jars in the back of the fridge. Capped by a layer of chicken fat, they keep for months. When I need a stock, I reach for one of them, add water -- and voila, chicken stock!

Penny

This recipe was so simple and delicious! I made it exactly as written, though added juice from half a lime as a final step; it took it from a 10 to an 11! For broth I used Better Than Bullion (2 TBL).

Mia

my favorite comfort meal, hits every time

David

I don't understand the 'unrinsed' rice? Rice is an agricultural product, of course it needs to washed before cooking.

No Name

I love this soup and make it all the time. I made it for a friend who called it "adult spaghetti-os" and he was right

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