Gentle Chicken and Rice Soup
The quiet one: chicken, carrots, rice and ginger in a clear broth. Mild on purpose — seasoned with salt, lemon and fresh herbs rather than heat.
- Chicken thighs are a steady source of protein and iron.
- Carrots are one of the best everyday sources of beta-carotene.
- White rice is a plain, mild source of carbohydrate.
- Ginger contains gingerol, the compound behind its warmth — here it is infused, not eaten.
Estimated nutrition per serving
350kcal
26 gprotein
38 gcarbs
11 gfat
2 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 1 lb / 450 g chicken thighs
- ¾ cup / 150 g white rice
- 3 carrots, sliced
- 2 stalks celery, sliced (optional)
- 1 thumb fresh ginger, sliced
- 6 cups / 1.5 l chicken stock
- 2 tbsp olive oil
- juice of ½ lemon
- parsley or dill
- salt and pepper
Method
- Warm the oil; soften carrots (and celery) 5 minutes without browning.
- Add stock, ginger and whole chicken thighs. Simmer 20 minutes.
- Lift out the chicken; add the rice to the pot for 12 minutes.
- Shred the chicken, return it, and fish out the ginger slices.
- Finish with lemon, herbs, and more salt than you think.
Worth knowing. Rice keeps drinking the broth overnight — add a splash of water when reheating.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.