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Chicken Broth Bowl with Rice, Vegetables, and Herbs

chef Laya
This chicken broth bowl is a warm, satisfying dinner built with tender shredded chicken, fluffy rice, vegetables, fragrant ginger and garlic broth, fresh herbs, and a soft-boiled egg. It is flexible, quick enough for a weeknight, and a great way to use leftover chicken or rotisserie chicken.
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Main Course
kitchen Asian-inspired
Serving 4

Ingredients
  

For the Chicken Broth

  • 1 tablespoon sesame oil or olive oil
  • 1 small yellow onion thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger finely grated
  • 6 cups low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon rice vinegar
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper

For the Bowl Fillings

  • 2 cups cooked shredded chicken such as rotisserie chicken
  • 1 cup thinly sliced carrots
  • 1 cup sliced mushrooms
  • 3 cups baby bok choy halved or roughly chopped
  • 2 cups cooked jasmine rice
  • 4 soft-boiled eggs optional

For Topping and Serving

  • 3 scallions thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1 teaspoon chili crisp or chili oil optional
  • Sesame seeds optional
  • Extra soy sauce or tamari optional

Instructions
 

Make the Soft-Boiled Eggs

  • Bring a small pot of water to a gentle boil.
  • Carefully lower the eggs into the water.
  • Cook for 7 minutes for jammy yolks or 8 to 9 minutes for firmer yolks.
  • Transfer the eggs immediately to a bowl of ice water.
  • Let them cool for 5 minutes, then peel and cut in half.
  • Set aside until you assemble the chicken broth bowls.

Build the Ginger Chicken Broth

  • Heat sesame oil in a large soup pot or Dutch oven over medium heat.
  • Add the sliced onion and cook for 3 to 4 minutes, until softened.
  • Add garlic and ginger, then cook for 30 seconds until fragrant.
  • Pour in the chicken broth.
  • Add soy sauce, rice vinegar, salt, and black pepper.
  • Bring the broth to a gentle simmer.
  • Simmer uncovered for 8 to 10 minutes so the ginger, garlic, and onion flavor the broth.

Cook the Chicken and Vegetables

  • Add sliced carrots and mushrooms to the simmering broth.
  • Cook for 4 to 5 minutes, until the carrots begin to soften.
  • Add the shredded cooked chicken and cook for 2 to 3 minutes, until heated through.
  • Add bok choy and simmer for 1 to 2 minutes, just until tender but still bright green.
  • Taste the broth and adjust with more soy sauce, salt, pepper, or rice vinegar if needed.
  • Assemble the Chicken Broth Bowls
  • Divide the warm cooked jasmine rice among four large bowls.
  • Arrange shredded chicken, carrots, mushrooms, and bok choy over the rice.
  • Ladle the hot ginger chicken broth into each bowl.
  • Add one halved soft-boiled egg to each bowl, if using.
  • Finish with sliced scallions, cilantro, sesame seeds, chili crisp, and a squeeze of lime juice.
  • Serve immediately while the broth is hot.