Description
This nourishing immune-boosting chicken and rice soup combines garlic, ginger, scallions, and miso for a flavorful, comforting meal perfect for cold seasons or whenever you need a healthy bowl of warmth.
Ingredients
Scale
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 bunch scallions (green onion), thinly sliced with white and pale green parts kept separate from vibrant tops
- 2 large celery stalks, diced
- 1 large carrot, peeled and diced
- 2 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. black pepper (or more to taste)
- 2/3 cup dry long-grain white rice (such as Jasmine rice)
- 8 cups (2 quarts) low sodium chicken broth (or chicken bone broth)
- 1 lb. boneless, skinless chicken thighs
- 1 tsp. kosher salt
- 2 Tbsp. white miso paste
- 2 Tbsp. fresh lemon juice (from 1 lemon)
Optional Garnish
- Fresh cilantro or parsley
- Chili crisp
Instructions
- Prepare vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the white and pale green parts of the scallions along with the diced celery and carrot. Cook, stirring occasionally, until softened, about 5 to 6 minutes.
- Add aromatics and spices: Stir in minced ginger, garlic, ground coriander, turmeric, and black pepper. Cook for 2 more minutes until fragrant.
- Toast rice: Stir in the dry white rice and allow it to toast for 1 to 2 minutes, stirring frequently to avoid sticking.
- Add broth and chicken: Pour in the chicken broth, add the chicken thighs, and sprinkle with kosher salt. Increase the heat to bring the mixture to a gentle boil.
- Simmer soup: Cover the pot, reduce heat to medium-low, and gently simmer until the rice is tender and the chicken is cooked through, about 20 minutes.
- Shred chicken: Using tongs, remove the chicken from the pot and place it on a cutting board. Shred the chicken into bite-size pieces using two forks.
- Incorporate miso: Place the miso paste in a medium bowl. Gradually whisk in 1/2 cup of the hot broth until smooth. Pour this mixture back into the soup along with the shredded chicken and the reserved vibrant green tops of the scallions. Stir to combine.
- Finish and serve: Continue cooking the soup uncovered for a few more minutes. Stir in fresh lemon juice, taste, and adjust seasonings as needed. Serve hot with optional garnishes like fresh cilantro, parsley, or chili crisp.
Notes
- This soup is immune-boosting and comforting, ideal during cold and flu seasons.
- You can substitute chicken bone broth for extra depth of flavor.
- Adding chili crisp or fresh herbs as garnish enhances texture and flavor.
- Make sure to stir in miso paste off heat or low heat to preserve its beneficial enzymes.
- Use boneless skinless chicken thighs for tender, flavorful meat.
Nutrition
- Serving Size: 2 cups
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 1209 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 65 mg
