Name: Ginger Lime Chicken and Mushroom Soup with Cilantro Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 sweet onion, finely diced; 6 garlic cloves, minced; 3 to 4 tablespoons finely minced fresh ginger; 6 ounces mushrooms (shiitake, cremini, or button), thinly sliced; 4 cups chicken broth or stock; 1½ cups cooked, shredded chicken; 1 teaspoon freshly grated lime zest; Kosher salt and freshly ground black pepper, to taste; Lime wedges, for serving; Fresh cilantro, chopped, for garnish; 2 cups jasmine rice; 3 cups water or chicken broth; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper, to taste; 2 limes, zest finely grated; 3 tablespoons fresh lime juice; ¾ cup chopped fresh cilantro

Description

This Ginger Lime Chicken and Mushroom Soup with Cilantro Rice is a zesty and comforting bowl perfect for warming up. Featuring tender shredded chicken, earthy mushrooms, and a bright blend of ginger and lime flavors, paired with fragrant cilantro lime jasmine rice, it’s a fresh and satisfying meal that comes together in under an hour.

Ingredients

For the Soup

1 tablespoon olive oil
1 sweet onion, finely diced
6 garlic cloves, minced
3 to 4 tablespoons finely minced fresh ginger
6 ounces mushrooms (shiitake, cremini, or button), thinly sliced
4 cups chicken broth or stock
1½ cups cooked, shredded chicken
1 teaspoon freshly grated lime zest
Kosher salt and freshly ground black pepper, to taste
Lime wedges, for serving
Fresh cilantro, chopped, for garnish

For the Cilantro Lime Rice

2 cups jasmine rice
3 cups water or chicken broth
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper, to taste
2 limes, zest finely grated
3 tablespoons fresh lime juice
¾ cup chopped fresh cilantro

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Instructions

Prepare the Cilantro Lime Rice: Rinse the jasmine rice under cold water until the water runs clear to remove extra starch. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the rice, butter, and a pinch of salt and pepper. Reduce the heat to low, cover, and cook for 12–15 minutes, or until the liquid is absorbed. Remove from heat and let the rice rest, covered, for 5 minutes. Fluff the rice gently with a fork, then stir in the lime zest, lime juice, and chopped cilantro. Keep warm until serving.
Make the Ginger Lime Chicken Soup: Heat the olive oil in a large stockpot over medium heat. Add the onion, garlic, and ginger along with a pinch of salt and pepper. Sauté for 5–6 minutes, stirring frequently, until fragrant and softened. Add the mushrooms and cook for another 4–5 minutes, until tender and lightly browned. Pour in the chicken broth and add the shredded chicken and lime zest. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20–25 minutes to allow the flavors to blend. Taste and adjust with additional salt, pepper, or a squeeze of lime juice as needed.
Serve: Spoon a portion of the cilantro lime rice into each serving bowl. Ladle the hot ginger lime chicken and mushroom soup over the rice. Garnish with fresh cilantro and serve with lime wedges for extra brightness.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or use shredded tofu or tempeh.
Use freshly grated ginger for the brightest flavor; adjust quantity to taste.
Cook rice covered and avoid lifting the lid during cooking to ensure fluffiness.
Adding lime wedges at serving enhances the fresh citrus aroma and taste.
The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American