Warm, soothing, and full of umami depth, Chicken and Wakame Rice Soup is the ultimate comfort food that blends the heartiness of rice porridge with the ocean-kissed flavor of seaweed. This one-pot wonder is ideal for chilly evenings or days when your body craves something both healing and flavorful. With tender cooked chicken, creamy corn, and rehydrated wakame seaweed, every bite feels like a gentle hug. Perfect for meal prep, it's a dish that’s as easy to make as it is satisfying to eat.
Chicken and wakame rice soup has a comforting quality deeply
rooted in Asian culinary traditions—where rice porridge, or juk in
Korean and okayu in Japanese, is often served to heal, nourish, and warm
the soul. But this version adds a twist. The wakame seaweed introduces subtle
briny notes that elevate the mild sweetness of creamed corn, while chili oil
offers a gentle kick to wake up your senses. It’s the kind of dish you’d find
simmering on a stovetop during a rainy day, quietly doing its magic. Not only
is it packed with protein and fibre, but wakame brings a dose of minerals like
iodine and calcium to the table. Pro tip: Use leftover roast or rotisserie
chicken to save time—frozen cooked chicken works beautifully. This soup also
freezes well, making it a great batch-cooking option for busy weeks.
Key Ingredients & Their
Roles:
• Uncooked Rice → Provides body and thickness to the
soup, transforming it into a filling, porridge-style dish.
• Wakame Seaweed (Dried) → Brings a unique umami flavor and soft
texture, and is rich in minerals.
• Cooked Chicken → Adds protein and heartiness; rotisserie or leftover
chicken keeps this recipe fast and easy.
• Creamed Corn (Canned) → Adds subtle sweetness and creaminess that
balances the savory notes.
• Chili Oil → A small amount gives the soup a spicy edge and beautiful
aroma.
• Chicken Stock Cubes → Enhances the broth's depth of flavor with
minimal effort.
• Spring Onion & Coriander → Fresh garnish that brightens up the
dish both visually and taste-wise.
Chicken and Wakame Rice Soup Recipe Details:
Prep Time: 5
minutes | Cook Time: 30 minutes | Total Time: 35 minutes | Cuisine Type: Asian Fusion | Calories (Estimate): 280 kcal per serving | Serving Size: Serves 6
📝 Ingredients:
- 2
cups uncooked rice
- 400g
(14 oz) cooked chicken (shredded or chopped)
- 20g
(0.7 oz) dried wakame seaweed
- 1
can (400g / 14 oz) creamed corn
- 2
chicken stock cubes
- 2
litres (8 cups) water, plus more as needed
- 1
stalk spring onion, finely chopped
- 1
tsp chili oil
- Salt
to taste
- Optional:
Fresh coriander (cilantro) leaves for garnish
👨🍳 Instructions:
- Prepare
the pot:
In a large soup pot, add uncooked rice, dried wakame, creamed corn, cooked chicken, chicken stock cubes, and 2 litres (8 cups) of water. - Bring
to boil:
Set the heat to medium and bring everything to a boil, stirring occasionally to prevent rice from sticking to the bottom. - Simmer
gently:
Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes, or until the rice is fully cooked and the soup has thickened. - Adjust
seasoning:
Taste and add more water if it becomes too thick. Season with salt to taste. - Garnish
and finish:
Ladle into bowls and top with chopped spring onion, coriander (if using), and a light drizzle of chili oil for that final touch.
Tips & Ingredient
Substitutions:
✔ Make it vegan – Skip
the chicken and use vegetable stock cubes. Add tofu cubes or edamame for
protein.
✔ Add more veggies – Toss in baby spinach,
corn kernels, or shredded zucchini for extra nutrients.
✔ Use leftover rice – Short on time? Use 4–5
cups of cooked rice instead of uncooked rice and simmer for a shorter time.
✔ Don’t skip the chili oil – Even a small
drizzle adds a satisfying depth and aroma to the soup.
✔ Freeze it – Let it cool completely and store
in airtight containers. Reheat with a splash of water as it thickens in the
fridge/freezer.
Frequently Asked Questions
(FAQ Section):
Q1: Can I use cooked rice instead of uncooked rice?
Yes! Use about 4–5 cups of cooked rice and reduce the simmering time to around
10–15 minutes.
Q2: What can I use instead of wakame seaweed?
You can substitute with spinach or kale, though the umami flavor will differ.
Kombu flakes are a good alternative too.
Q3: Can I make this soup ahead of time?
Absolutely. Store it in the fridge for up to 4 days or freeze in portions for
up to 3 months.
Q4: How do I store leftovers?
Let the soup cool, then store in airtight containers. Reheat with a bit of
water as it thickens over time.
Q5: Is this soup gluten-free?
Yes, just make sure your stock cubes and creamed corn are certified
gluten-free.
Wrap-Up
There’s something incredibly healing about a big pot of
chicken and wakame rice soup—it’s warm, flavorful, and surprisingly easy to
make. Whether you're feeling under the weather or just craving a nourishing
bowl, this recipe is a go-to you’ll want to keep in your weekly rotation. Try
it out and let me know in the comments: Do you prefer your rice soups thick
and hearty or more brothy and light?
👉 Looking for another
comforting rice dish? Check out my Tomato Egg Drop Soup
recipe for another easy one-pot meal idea!
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