Description
This easy Saigon chicken rice soup is light, brothy, and comforting with tender shredded chicken, jasmine rice, fresh ginger, and a gently spicy broth. Made on the stovetop, it’s the perfect cozy soup for weeknights or when you need something nourishing and flavorful.
Ingredients
-
8 cups chicken broth
-
1½–2 pounds boneless, skinless chicken breasts or thighs
-
3–4 thin slices fresh ginger
-
1 tablespoon soy sauce
-
1–2 teaspoons Asian fish sauce
-
1½ teaspoons chili garlic sauce
-
½ teaspoon crushed red pepper flakes (optional)
-
½ cup grated carrot
-
1 cup thinly sliced Napa cabbage
-
5–6 green onions, thinly sliced
-
2 cups cooked jasmine rice
-
Lime wedges, for serving (optional)
Instructions
-
In a large soup pot, combine chicken broth, ginger, soy sauce, fish sauce, chili garlic sauce, and red pepper flakes. Bring to a gentle boil.
-
Add chicken, reduce heat to medium-low, cover, and simmer for 18–22 minutes until fully cooked.
-
Remove chicken and shred with two forks. Discard ginger slices if desired.
-
Return chicken to the pot. Add carrot and Napa cabbage and simmer 5–7 minutes.
-
Stir in cooked jasmine rice and green onions. Simmer 2–3 minutes until heated through.
-
Taste and adjust seasoning. Serve hot with lime wedges and optional garnishes.
Notes
For a lighter, broth-forward soup, add extra broth when reheating. Store rice separately if making ahead to prevent the soup from thickening too much.
- Prep Time: 10 MINUTES
- Cook Time: 35 MINUTES
- Category: SOUP
- Method: STOVETOP
- Cuisine: ASIAN-INSPIRED
Nutrition
- Serving Size: 1
- Calories: 280
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g