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  • Family Friendly
  • Healthy
  • One Pot

Chicken, Ginger and Rice Soup with Broccolini

Nourishing and comforting, this thick, congee-style chicken soup is a cool-weather staple. Robust with rice, chicken and egg, and laced with immune-boosting ginger and garlic, it's a deeply satisfying bowl of goodness.

45 Minutes




Make Stock

Peel and thickly slice ginger. Place stock cubes, 1 whole spring onion, ginger, unpeeled garlic and 1.25 litres (5 cups) water in a medium saucepan over high heat and bring to the boil.



Poach Chicken

Reduce heat to medium-low, add chicken, cover, and simmer gently for 10–12 minutes or until chicken is just cooked. Remove from heat and set aside for 10 minutes to infuse flavours.



Mash Garlic and Shred Chicken

Remove chicken and garlic from stock with tongs and place on a chopping board to cool. Discard green onions and ginger. Once cooled, squeeze garlic from their skins and use a fork to mash into a paste. Return garlic mash to the stock. Shred chicken and set aside.



Add Rice

Return stock to the boil and add rice. Cover with a lid, reduce heat to low and simmer for 20 minutes, uncovering and stirring occasionally, or until rice is tender and soup is thick and creamy. Chop broccolini into thirds. In the last 2 minutes of cooking, add broccolini and cook until just tender.



Add Egg

Beat egg in a bowl. Add egg to stock in a slow stream, stirring constantly. Remove from heat and stir in chicken. Slice remaining spring onion.



Plate Up

Divide soup between bowls. Drizzle over sesame oil and soy sauce. Top with sesame seeds and spring onion to serve.

Australians QuiteLike

Chicken, Ginger and Rice Soup with Broccolini

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.