5 from 15 votes
Chinese Chicken Rice Soup (One Pot)
Chinese Chicken Rice Soup is a comforting one-pot meal combining whole chicken, garlic, ginger, and long grain rice simmered gently in chicken broth. The slow cooking melds flavors into a soothing broth while tender chicken and soft rice create a hearty texture. Seasoned lightly with salt, white pepper, and sesame oil, this soup showcases subtle aromatic nuances and is garnished with scallion slices for freshness, offering a warming dish that works well for any season.
Prep Time
5 mins
Cook Time
45 mins
Servings:
4
people
Calories:
1153 kcal
Course:
Main Course, Breakfast
Cuisine:
Asian, Chinese
Ingredients
- 2.2 lb chicken Check that the giblets have been removed from the cavity. Substitutes:I have tested this recipe both with a 130g chicken fillet (skinless, bonless chicken thigh.) I do not recommend using chicken breast meat. You can also substitute with ⅓ cup shredded roast chicken meat, whole
- 5 Cups chicken broth Alternatively, substitute with 5 Cups of water and 3-4 teaspoons of chicken stock powder. (For a chicken fillet, you can use less liquid- about 2.5 Cups will do.)
- 3 garlic peel and smash them with the back of a knife or cleaver (quicker than slicing!, fresh cloves
- 1 inch ginger sliced, not peeled, fresh
- ½ Cup long grain rice You can use any white rice but I generally do not use short-grain rice such as sushi rice or Korean rice, as it will bleed starch into the soup. Brown rice will take longer to cook and need more liquid.
- ½ Tablespoon sesame oil Increase to 1 Tablespoon if using a chicken fillet or leftover chicken(as there is no skin to provide fat and body for the broth)
- ¼ teaspoon salt Up to ½ teaspoon of salt or to taste. Some people like to use light soy sauce but I find the flavor overpowers the delicate chicken flavor so I omit it. If you want to use light soy sauce, use less salt.
- ¼ teaspoon ground white pepper Omit if you don't have it, no need to replace with black pepper as they're not perfect substitutes.
- 1 scallion sliced, garnish
Instructions
- Add the chicken, 3 cloves of garlic, 1" ginger (sliced), and 5 Cups of chicken broth to a large pot.
- Bring to the boil over medium heat then lower to a simmer, and cover.
- A 2lb whole chicken will take about 45-60 minutes to cook, whilst the rice only takes about 15-20 minutes. So cover and simmer the chicken for 25 minutes then add the ½ cup of rice. Note: for deboned chicken thighs, it'll take 15-25 minutes. On the other hand, the cooking time will increase to 1 hour if using a 1.7 kg chicken, so adjust accordingly. Cooking time will vary with the size of the chicken, and the temeprature you simmer at so always check that the juices of the chicken run clear, and that the internal temperature reaches 165ºF (75ºC.)
- After adding the rice, simmer for 15-20 minutes till the rice is soft and cooked, then season with the salt, white pepper and sesame oil before garnishing with sliced green onions. (Check in at 15 minute mark, as we don't want the rice to boil into mush. If it does though, don't fret, you'll have made congee, a very popular Chinese breakfast recipe!
- Always make sure the chicken is fully cooked before switching off the fire!) Enjoy!Note: if using leftover chicken, add it 5-10 minutes before the rice finishes cooking. (Time depends on how big the chicken pieces are.)
Cup of Yum
Notes
- Chicken broth can be substituted with water and chicken stock powder if needed.
- Long grain rice is preferred to prevent starch over-thickening; avoid short-grain types.
- Cooking time varies: a whole chicken needs about 45-60 minutes, boneless thighs less.
- Rice can be replaced by barley or noodles (blanched before adding).
- Ensure chicken is fully cooked with clear juices and safe internal temperature.
Nutrition Information
Calories
1153kcal
(58%)
Carbohydrates
73g
(24%)
Protein
73g
(146%)
Fat
61g
(94%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
24g
(120%)
Trans Fat
0.1g
(5%)
Cholesterol
128mg
(43%)
Sodium
70838mg
(2952%)
Potassium
1191mg
(25%)
Fiber
0.5g
(2%)
Sugar
51g
(102%)
Vitamin A
204IU
(4%)
Vitamin C
7mg
(8%)
Calcium
580mg
(58%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 1153
% Daily Value*
| Calories | 1153kcal | 58% |
| Carbohydrates | 73g | 24% |
| Protein | 73g | 146% |
| Fat | 61g | 94% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 70838mg | 2952% |
| Potassium | 1191mg | 25% |
| Fiber | 0.5g | 2% |
| Sugar | 51g | 102% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 580mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.