Chicken and Rice Soup with Lemon and Ginger

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Chicken and Rice Soup with Lemon and GingerRecipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

The lemon-ginger pairing delivers distinct brightness to this comforting soup.

Serves 6 (serving size: 1 1/2 cups)

Ingredients

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1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package presliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.

2. While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.

Created date

September 2014

Nutritional Information

Calories 185
Fat 5 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 18 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 33 mg
Iron 1 mg
Sodium 607 mg
Calcium 71 mg