Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions
A comforting Vietnamese chicken and rice soup simmered with fragrant ginger and fresh scallions, perfect for a warming meal. This vietnamese-inspired soups (gluten free) ready in about 85 minutes pairs whole chicken, jasmine rice, sliced 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 a quick salad or grain on the side. 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.
Ingredients
- 3 lbs whole chicken
- 1 cup jasmine rice
- 3 oz, sliced fresh ginger
- 6 stalks, chopped scallions
- 3 tbsp fish sauce
- 4, minced garlic cloves
- 1 tsp white pepper
- 10 cups water
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Instructions
- 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.
- 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.
- Step 3: While the rice cooks, shred the cooled chicken into bite-size pieces, discarding bones and skin.
- 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.
- 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.
- Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over the soup.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.
Can I substitute ingredients in Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Vietnamese Chicken Rice Soup with Ginger and Scallions gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
