Spicy Ginger-Garlic Chicken & Rice Soup

I’m thrilled to be back in the recipe development habit. As a spoonie my illness quite literally gets in the way of my activities of daily living every single day and I’ve had to learn how to live each day functionally flared. However, sometimes (like over the last 2 months) the roller coaster stays down and renders me stuck in a perpetual flare for months or weeks on end. When this happens functions like; eating, cooking, thinking, writing, and creativity take a huge hit which is reflected every aspect of my life; including running this blog. 

Fortunately, I am back in the habit and rolling with recipes, writing, and creativity to boot. To celebrate, I’m sharing this simple and effective cold weather soup that will wake you up and invigorate your soul on the coldest of days and most depressing moments.

Spicy Ginger-Garlic Chicken & Rice Soup


  • 1 pre-cooked Rotisserie Chicken, separated and chopped
  • 2 stalks of celery, washed and chopped
  • 1 vegan bouillon cube
  • 1 cup shredded carrot
  • 2 tablespoons minced garlic root
  • 2 teaspoons garlic power
  • 1 teaspoon red pepper flakes
  • 1 cup sliced white mushrooms
  • 1 white onion, thinly sliced
  • ¾ cup green onion, chopped
  • 3 tablespoons minced garlic
  • 3 cups spinach or kale, washed
  • 2 cup pre-cooked brown rice
  • 4 cups vegetable broth
  • 4 cups distilled water
  • salt pepper to taste
  • onion powder to taste


  1. Cut chicken off of bone into chunks until the bones are left. Set aside.
  2. In a large stock pot add chicken bones and skin, cover with 3 cups of distilled water and bring to boil then simmer on medium heat.
  3. Peel, wash and chop celery, onions, carrots, mushrooms, and garlic root. Set aside (Note: celery, carrots, and onion are staples in my crisper. Peeling and chopping are fairly easy for me, however for some chronic pain sufferers this step is to much. It may be easier for you to buy your veggies pre-cut, making this recipe even quicker)
  4. Using a strainer, drain chicken stock from the bone into a large bowl. Discard boiled chicken carcass and skin.
  5. Pour the homemade chicken stock into stockpot, add chopped veggies, vegetable broth, bouillon, ginger root, salt pepper and other desired seasonings to taste.
  6. Simmer on med-low heat or until veggies are tender. Add kale, rice, red pepper flakes, onion powder, and garlic powder.
  7. During the he last 30 minutes of cooking add diced chicken.

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