Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Vietnamese chicken and rice soup simmered with fragrant ginger and fresh scallions, perfect for a warming meal. This Vietnamese-inspired soup recipe (gluten free), ready in about 85 minutes, pairs whole chicken, jasmine rice, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 6 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 3 lbs whole chicken, 10 cups water, and 3 oz sliced fresh ginger. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 45 minutes until the chicken is tender and broth is flavorful.
  2. Step 2: Remove the chicken from the pot and set aside to cool. Skim off any foam or impurities from the broth, then add 1 cup jasmine rice and simmer for 20 minutes until the rice is soft and the broth thickens slightly.
  3. Step 3: While the rice cooks, shred the cooled chicken into bite-size pieces, discarding bones and skin.
  4. Step 4: In a small pan, heat 2 tbsp oil and sauté 4 minced garlic cloves and 6 chopped scallion stalks over medium heat for 2-3 minutes until fragrant and softened, then add this mixture to the soup along with 3 tbsp fish sauce and 1 tsp white pepper.
  5. Step 5: Stir in the shredded chicken and cook for another 5 minutes to combine the flavors. Adjust seasoning with more fish sauce if needed.
  6. Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over the soup.

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