Chicken & Rice Soup with Bok Choy and Ginger

The quickest way to chicken soup starts with store bought rotisserie chicken.
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chicken and rice soup with bok choy and ginger

Recipe by Rochelle Palermo

Start to Finish: 25 minutes

Servings: 4 to 6


  • 4 cups chicken stock

  • 12 thin slices of peeled fresh ginger

  • 1 tbsp. tamari or soy sauce

  • 1/2 tsp. toasted sesame oil

  • 1/2 rotisserie chicken—meat torn, skin and bones discarded, and juices reserved

  • 1 baby bok choy, sliced crosswise

  • 1 1/3 cups cooked brown or black rice

  • 2 scallions, sliced

  • Sambal oelek, for garnish


In saucepan, simmer first 4 ingredients over high for 5 minutes. Add chicken with juices and bok choy. Simmer soup for 5 minutes. Divide rice among bowls. Top with soup. Garnish with scallions and sambal oelek.