Healthy Aromatic Chicken Rice Soup

This healthy chicken and rice soup recipe features an aromatic broth flavored with garlic, ginger and shallot. Tender sweet potato slices and jasmine rice bulk up the simple soup, while a drizzle of toasted sesame oil and tons of fresh cilantro bring even more bold flavor.

This chicken rice soup is: 

• Healthy 
• Gluten-free
• Dairy-free
• Weeknight-friendly 
• Ready in 45 minutes
• Simple yet aromatic and flavorful 

Ingredients:

• shallot
• olive oil
• jasmine rice
• garlic
• ginger
• kosher salt & black pepper
• sweet potatoes
• cooked chicken
• lime juice (or lemon juice)
• low-sodium soy sauce
• oyster sauce 
• fresh cilantro
• toasted sesame oil 

How to make chicken rice soup

1. Sauté the shallot in olive oil until starting to brown. 
2. Stir in the rice and cook briefly to toast, about 2 minutes.
3. Add the garlic, ginger, and water. Bring to a simmer and cook until rice has slightly swollen.
4. Add the sweet potato and simmer until tender. 
5. Stir in the cooked chicken, soy sauce, lime juice, and oyster sauce.  
6. Top servings with fresh cilantro, toasted sesame oil, and black pepper.

Tips for making the best chicken recipe soup

1. Rinse the rice: as the rice cooks, it will release starch into the soup and create a delicious silky broth. Too much starch and the broth will become overly cloudy and will muddy the other flavors. To avoid this, rinse the rice in a fine mesh sieve until the water runs clear.
2. Toast the rice: add the rinsed rice to the sautéed shallot and cook until the rice has dried and starts to slightly toast, about 2 minutes. This brief toast will add depth of flavor to the soup.
3. Chicken: for a super quick dinner, use rotisserie chicken in this soup. And for a more homemade version, use chicken breast. If you go the homemade route—add two raw chicken breasts to the pot with the rice and simmer until cooked through, they should be done cooking when the sweet potatoes are tender. Remove the breasts from the soup, shred, then add back to the pot.
4. Avoid boiling the soup: instead of bringing the soup to a boil, keep it at a simmer throughout the whole cooking process. You may be tempted to move the cooking process along, but simmering is important for achieving a tender, not mushy, texture in the rice and sweet potatoes.
5. Season to taste: before serving, taste the soup and adjust the seasoning as needed with salt, pepper, and additional lime juice. Bear in mind, each serving will be topped with more pepper, so you can go light on that.
6. Finish with bold flavors: this soup is bold and aromatic from the garlic, ginger, and shallot. But each serving should be topped with a generous amount of cilantro, toasted sesame oil and black pepper for the best results. If you aren’t a fan of cilantro, try parsley or even basil.

Can you freeze this chicken rice soup?

Yes! Freeze the cooled soup in a glass container with a tight fitting lid or in resealable zipper-lock bags. Reheat soup on the stovetop over medium-low heat until simmering. 

If you’re making this soup with the intention of freezing it, I recommend under-cooking the sweet potatoes slightly so they don’t become mushy when reheating. 

VARIATIONS on this chicken rice soup:

• Use leftover cooked turkey instead of chicken.
• Swap carrot in for the sweet potato.
• Add frozen peas.
• Use lemon and parsley instead of lime and cilantro. 
• Make it a creamy chicken and rice soup by adding half-and-half or coconut milk.
• Stir in some greens, like baby spinach or escarole. 
• Use brown rice instead of jasmine rice.

What to serve with chicken rice soup

• Quick & Easy Garlicky Sautéed Broccoli
• Simple Fennel Salad with Lemon
• Nut and Seed Grain-Free Bread
• Milk Bread Rolls
• Garlic Naan Bread
• Healthy Skillet Cornbread

More soup recipes you may like…

• Detox Soup (V,GF)
• Hungarian Mushroom Soup (reader favorite!)
• Creamy Broccoli Soup
• Healthy Slow-Cooker Turkey Wild Rice Soup

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Don’t forget, if you make this Chicken Rice Soup recipe, leave a comment and rating below!

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