Name: Ginger Chicken and Rice Soup with Zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken thighs or breasts, cut into bite-sized pieces; 3/4 cup brown rice; 2 medium zucchinis, sliced or diced; 1 tablespoon fresh ginger, minced or grated; 3 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon ground turmeric; 6 cups chicken stock or water; Salt and pepper, to taste; 1 tablespoon cooking oil; Optional toppings: chile crisp, lemon juice, chopped fresh cilantro

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This ginger chicken and rice soup with zucchini is one of my favorite cozy, nourishing meals. I love how the aromatic garlic, fresh ginger, bay leaf, and turmeric create such a warming base. Tender chicken, soft zucchini, and hearty brown rice simmer together until everything is perfectly cooked. As the rice sits in the broth, it swells and softens, giving the soup a comforting, almost porridge-like feel if I let it go longer. Sometimes I like it a little brothier, and sometimes I let it get thick and stew-like—it really depends on my mood.

Ginger Chicken and Rice Soup with Zucchini

Why You’ll Love This Recipe

I find this soup to be the perfect balance of fresh and comforting. The ginger and turmeric give it an uplifting flavor, while the chicken and rice make it filling enough for a complete meal. It’s also wonderfully adaptable—if I want a spicy kick, I drizzle in some chile crisp; if I want brightness, I squeeze in lemon juice and toss in fresh cilantro. It’s a one-pot recipe, so cleanup is minimal, and it works for both quick weeknight dinners and slow weekend cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or breasts, cut into bite-sized pieces
Brown rice
Zucchini, sliced or diced
Fresh ginger, minced or grated
Garlic cloves, minced
Bay leaf
Ground turmeric
Chicken stock or water
Salt and pepper, to taste
Optional toppings: chile crisp, lemon juice, chopped fresh cilantro

Directions

I start by heating a little oil in a large pot over medium heat.
I add the garlic, ginger, and turmeric, cooking until fragrant—just a minute or two.
I stir in the chicken pieces and cook until they begin to turn opaque.
I pour in the stock or water, add the bay leaf, and bring everything to a simmer.
I add the rice and let it cook gently until both the chicken and rice are tender, about 35–40 minutes.
When the rice is nearly done, I stir in the zucchini and cook until it’s just tender.
I taste and adjust the seasoning with salt and pepper.
I serve the soup hot, sometimes with chile crisp, lemon juice, and fresh cilantro.

Servings and timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes swap zucchini for spinach or kale if I want more leafy greens.
I replace brown rice with white rice or quinoa when I want a quicker cook time.
For a creamier soup, I stir in a splash of coconut milk at the end.
I occasionally add sliced mushrooms for extra umami.
If I’m in the mood for extra spice, I simmer the soup with a dried chili or two.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid, so when I reheat it on the stove or in the microwave, I add extra stock or water to loosen it. For longer storage, I freeze the soup in portions for up to 3 months, thawing overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead. The flavors deepen overnight, but I do add a little extra stock when reheating.

Can I use leftover cooked chicken?

Absolutely. I stir in cooked chicken during the last 10 minutes of cooking, just long enough to warm it through.

Can I make it vegetarian?

Yes, I replace the chicken with chickpeas or tofu and use vegetable stock instead of chicken stock.

What’s the best way to peel ginger?

I like to use the edge of a spoon—it scrapes off the skin easily without wasting much of the ginger.

Can I use white rice instead of brown rice?

Yes, but I reduce the cooking time to about 20 minutes for white rice so it doesn’t get mushy.

Conclusion

This ginger chicken and rice soup with zucchini is a comforting, adaptable dish I keep coming back to. It’s simple enough for a weekday dinner but special enough to serve to guests. With its balance of warming spices, tender vegetables, and hearty rice, it’s the kind of meal that makes me feel nourished from the inside out.