Healing Chicken and Rice Soup
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(94)
Ingredients
4-6 servings
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 2-inch knob fresh ginger, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 1/2 lbs. boneless skinless chicken thighs
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric
- 3–4 cups fresh baby spinach
- 1 cup jasmine rice
- 6–8 cups chicken broth
- juice of 4 limes (about 1/4 cup, plus more to taste)
- a splash of soy sauce or fish sauce (optional)
- fresh herbs for topping (mint, basil, cilantro)
- peanuts or cashews for topping
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Preparation
Step 1
Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
Step 2
Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it’s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.
Step 3
Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
Step 4
Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
Step 5
While the rice is cooking, shred the chicken.
Step 6
When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.
Step 7
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Chef's notes
I like to hold onto the herbs until just before serving, so I kept them separate and arranged a little herb salad atop each bowl of soup.
