This chicken congee recipe is a quicker version of the authentic preparation, yet still delivers on deliciousness. If you love a hearty chicken or chicken and rice soup, you’ll love this recipe! It’s both nourishing and soothing. In fact, this recipe helped get me through cancer treatment when I was unable to eat most solid foods.
Chicken, rice, and broth are simmered until the rice grains become porridge-like and nearly melt into the broth—the heart of “how to make congee.” Whether you’re looking for gut-healing recipes or seeking low-residue meals that are low in fiber, this chicken congee is the kind of easy soup recipe you’ll want on rotation.
It hits the spot all year, but especially in the fall and winter when the temps drop and you’re craving warm, cozy comfort food. For more cool-weather meals, my beef goulash is a family favorite, Italian sausage and rice is a one-pan meal that’s incredibly versatile, and you can never go wrong with easy crockpot shredded beef!
One of the side effects of my cancer treatment was the inability to eat. My cancer was in my tonsil, so they had to hit that sucker directly with the radiation beam. The results were open sores and inflammation. Most things felt like battery acid in my mouth, but not this chicken congee recipe. Not only was it my saving grace, but it was comforting and delicious, and I needed to share it with the internet!
At the beginning of my treatment, one of my Instagram followers sent me a recipe for congee. In Asian culture, congee is what pastina is to Italians. She said her mother had made this for her growing up, and it had also helped her through her own battle with cancer. I will be forever grateful to her for sharing this healing recipe. It helped me get through treatment, but I still make it because it’s comforting and delicious.
Chicken Congee Recipe
Congee is special, and I always want to honor a dish’s authenticity, so I did a good amount of research before posting this. Authentic congee is typically made by cooking rice and water for hours until it reaches a thick porridge-like consistency. However, just like with pastina, there are many variations. Some people use water while others use chicken stock; veggies are optional, and some versions don’t include chicken. It’s just a porridge of rice and water. After much trial and error, this is the version I make the most!
Ingredients You’ll Need
The first three ingredients are all you really need for this chicken congee recipe. The others are optional but recommended for the best flavor!
- Cooked chicken. I use my broiled chicken thighs, but any cooked chicken will work.
- Bone broth. This adds protein and flavor. Regular broth is fine, but you’ll lose the extra protein.
- Short grain rice. Short-grain rice is best because it provides the starch you need for this recipe.
- Fresh garlic and ginger. Both have anti-inflammatory benefits and add delicious flavor.
- Egg. A tempered egg adds creaminess to the soup while providing a little extra protein.
- Miso paste. Miso adds depth of flavor and saltiness and has excellent gut-healing properties.
- Low-sodium soy sauce. Sweet, salty, bitter, savory – it makes everything better!
- Sesame oil. Toasty and nutty, a little sesame oil goes a long way.
 | Brodo Classic Variety Pack Bone Broth With Collagen & Protein | Includes Organic Chicken, 100% Grass-Fed Beef, & Hearth Bone Broths | Nutrient-Dense & Slow-Simmered for Deep Flavor |
How To Make Chicken Congee
My recipe for chicken congee takes about an hour, so it’s not quick, but it is easy. The prep itself takes five minutes. 95% of that time is cooking!
- Add chicken, broth, rice, garlic, and ginger to the pot.
- Bring to a boil, reduce the heat, and cook for an hour or until thick, stirring frequently.
- About 15 minutes before the soup is done, temper the egg. Instructions below.
- Add the tempered egg to the soup and remove the pan from the heat.
- Stir in the miso, sesame oil, and low-sodium tamari.
As written, this recipe serves one. If you change the number of servings on the recipe card below, the ingredient amounts are automatically adjusted when you choose the number of servings on the slider. Do this before printing the recipe, and the adjusted measurements will be there.
How To Temper An Egg & Why You Should
You will have egg drop soup if you add the egg to the hot broth too quickly and without stirring constantly, which is why we temper it.
- Crack the egg into a small bowl and whisk well.
- Use a measuring cup to dip 1/3 cup of the hot broth from the pot.
- Slowly drizzle the hot broth into the beaten egg, whisking constantly.
This is tempering. You are warming up the egg so it doesn’t curdle when you add it to the soup. If there’s not enough broth, add more to the pot and bring it back to a simmer before removing what you need.
 | Light Miso Paste Naturally Crafted Smart Miso | From Family-Owned Miso Producers In Japan: Authentic Taste | Resealable Pouch Is Clean, Easy To Use, And Keeps The Miso Fresh. |
Tips & Variations
- I usually make a double batch of my chicken thighs and freeze the meat into one-cup portions in my favorite meal prep freezer containers. For this recipe, you can take the meat directly from the freezer and add it to the pot, so there’s no thawing required.
- You can keep it simple or load it up with veggies for added nutrition and texture. Some of my favorites are cabbage, scallions, and/or edamame.
- Adding an egg to my chicken congee recipe provides creaminess and helps to thicken the soup. You can leave the egg out entirely and add a few tablespoons of heavy cream.
- Because of the chicken, this will only last up to 4 days in your refrigerator, but it is a single serving meant to be enjoyed immediately. If you double- or triple-the recipe and refrigerate it, it will get very thick once it cools, and you will have to add more bone broth to loosen it when you reheat it!
If you’ve tried my chicken congee recipe or any recipe on my site, please leave a comment below!
If you try this recipe, I'd love to hear about it! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss any new updates. Thanks so much for being here, friends! Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
Chicken Congee Recipe
Equipment
Ingredients
- 1 cup cooked, diced chicken
- 2-3 cups unsalted chicken bone broth
- 2 tbsp short-grain rice
- 1 egg, room temperature
- 1 tbsp grated fresh ginger
- 2 garlic cloves, grated
- 1/2 tsp toasted sesame oil
- 1-2 tsp low sodium soy sauce or tamari
Instructions
- Add the chicken, garlic, ginger, and 2 cups of broth to a small pot.
- Bring this mixture to a boil, and turn the heat down to medium-low.
- Gently simmer for one hour, stirring every 10 to 15 minutes. See notes below.
- About 15 minutes before the soup is done, remove 1/3 cup of the hot broth from the pot. See notes below.
- Crack the egg into the bowl, and slowly drizzle in the hot broth while constantly whisking.
- When the soup is done, add the tempered egg to the pot when the soup is done, stirring constantly.
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