Ginger Lime Chicken and Mushroom Soup with Cilantro Rice

I make Ginger Lime Chicken and Mushroom Soup with Cilantro Rice when I want something light, comforting, and full of fresh flavor. The broth is bright with ginger and lime, the chicken is tender, and the cilantro rice turns it into a complete, satisfying meal.

Why You’ll Love This Recipe

I love this recipe because it feels both soothing and refreshing at the same time. The ginger adds warmth, the lime brings brightness, and the mushrooms give the soup a savory depth. I also like how the cilantro rice soaks up the broth and makes the dish feel hearty without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighs
mushrooms, sliced
onion, chopped
garlic, minced
fresh ginger, grated
chicken broth
olive oil
soy sauce or tamari
lime juice
lime zest
salt
black pepper
fresh cilantro

long-grain white rice
water or chicken broth
salt
olive oil or butter

Directions

I start by cooking the rice in water or broth with a pinch of salt. Once it’s tender, I fluff it with a fork and stir in chopped fresh cilantro, then set it aside.

For the soup, I heat olive oil in a pot over medium heat and sauté the onion until soft. I add the garlic and ginger and cook until fragrant. I stir in the mushrooms and let them cook until they release their moisture and turn lightly golden.

I add the chicken to the pot, pour in the broth, and bring everything to a gentle simmer. I let it cook until the chicken is fully cooked and tender. I finish the soup with soy sauce, lime juice, lime zest, salt, and black pepper, adjusting the seasoning to taste.

To serve, I spoon cilantro rice into bowls and ladle the hot soup over the top.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 25 minutes
Total time: about 40 minutes

Variations

I sometimes add spinach or bok choy to the soup for extra greens. When I want more heat, I add sliced chili or a drizzle of chili oil. I also like swapping white rice for jasmine or brown rice depending on what I have on hand.

Storage/Reheating

I store the soup and rice separately in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove or in the microwave and heat the rice separately, adding a splash of broth if needed.

FAQs

Can I make this soup ahead of time?

I often make it ahead because the flavors deepen as it sits.

Can I use rotisserie chicken?

I use cooked shredded chicken and add it toward the end just to warm through.

Is this soup spicy?

I find it mild, but I add chili flakes or fresh chili when I want heat.

Can I freeze this soup?

I freeze the soup without the rice for best texture.

What mushrooms work best?

I like cremini or button mushrooms, but shiitake adds great depth too.

Conclusion

I keep Ginger Lime Chicken and Mushroom Soup with Cilantro Rice in my rotation because it’s fresh, comforting, and full of balance. With bright citrus, warming ginger, and savory broth, this recipe gives me a nourishing meal that always feels just right.

Ginger Lime Chicken and Mushroom Soup with Cilantro Rice

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A light yet comforting chicken and mushroom soup brightened with fresh ginger and lime, served over fragrant cilantro rice for a nourishing, complete meal.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 8 oz mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 cup long-grain white rice
• 2 cups water or chicken broth (for rice)
• 1/2 tsp salt (for rice)
• 1 tsp olive oil or butter (for rice)

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Instructions

1. Cook the rice in water or broth with salt and olive oil or butter according to package directions.
2. Once cooked, fluff the rice with a fork and stir in chopped cilantro. Set aside.
3. Heat olive oil in a large pot over medium heat.
4. Add chopped onion and cook until softened.
5. Stir in garlic and grated ginger and cook until fragrant.
6. Add sliced mushrooms and cook until they release moisture and turn lightly golden.
7. Add chicken and pour in chicken broth. Bring to a gentle simmer.
8. Cook until the chicken is fully cooked and tender.
9. Stir in soy sauce, lime juice, lime zest, salt, and black pepper. Adjust seasoning to taste.
10. To serve, place cilantro rice in bowls and ladle the hot soup over the top.

Notes

• Cook soup and rice separately for best texture.
• Add spinach or bok choy for extra greens.
• Freeze soup without rice for best results.
• Adjust lime and ginger to taste.

Nutrition

• Serving Size: 1 bowl with rice
• Calories: 380
• Sugar: 4g
• Sodium: 640mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg