Ginger Chicken and Rice Soup Directions:
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Warm a drizzle of oil in a large pot over medium heat. Add ginger, garlic, and shallot (if using). Sauté until fragrant and lightly golden.
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Pour in the chicken broth and bring to a gentle simmer.
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Stir in the shredded chicken and cooked rice. Simmer for 5–7 minutes.
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Add the chopped bok choy, starting with the stems, then the leaves. Cook until tender and bright green.
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Season with soy sauce, sesame oil, white pepper, and salt. Add chili flakes if desired.
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Serve hot, garnished with scallions, cilantro, or a squeeze of lime.
WW Points Calculation
Shredded chicken breast – 0.00
Cooked jasmine rice – 12.00
Bok choy, scallions, garlic, ginger, shallot – 0.00
Chicken broth (50% less sodium) – 0.00
Soy sauce (less sodium) – 1.00
Sesame oil – 1.00
Points Information:
Total Points: 14.00
Servings: 4
Points per serving: 3.50
Nutrition Information
Calories: 210
Fat: 4 g
Protein: 25 g
Carbohydrates: 18 g
Sugar: 2 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
