Description
This nourishing immune-boosting chicken and rice soup combines garlic, ginger, scallions, and miso for a flavorful and comforting meal. Perfect for winter and cold and flu season, this easy-to-make soup is packed with wholesome ingredients to warm you up and support your health.
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 Garnishes
- Fresh cilantro or parsley
- Chili crisp
Instructions
- Prepare the 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, diced celery, and carrot. Cook until softened, stirring occasionally, 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 the mixture is aromatic.
- Toast the Rice: Stir in the dry long-grain white rice and allow it to toast for 1 to 2 minutes, stirring to coat the grains in the flavored oil and spices.
- Add Broth and Chicken: Pour in the low sodium chicken broth, add the chicken thighs, and kosher salt. Increase heat to bring the soup to a gentle boil.
- Simmer the 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 the Chicken: Using tongs, remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-size pieces.
- Incorporate Miso Paste: In a medium bowl, add miso paste and gradually whisk in 1/2 cup of the hot soup broth until smooth. Pour this miso mixture back into the soup, along with the shredded chicken and reserved vibrant green tops of scallions. Stir to combine.
- Final Cooking and Seasoning: Continue cooking the soup uncovered for a few more minutes until heated through. Stir in fresh lemon juice, taste, and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley and a drizzle of chili crisp if desired. Serve warm and enjoy.
Notes
- This soup is packed with immune-boosting ingredients like garlic, ginger, and miso, making it ideal for cold and flu season.
- Use low sodium chicken broth to control the saltiness of the soup.
- Substitute chicken thighs with boneless chicken breasts for a leaner option, though thighs provide more moistness and flavor.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken; add extra firm tofu or mushrooms for protein.
- To enhance flavor, let the soup rest for a few minutes before serving to allow the ingredients to meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
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
