Description
Comfort meets nourishment in this healing chicken and rice soup, perfect for soothing weary souls. Warm broth, tender chicken, and delicate rice combine to create a wholesome meal that restores and delights you with each spoonful.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken thighs
Spices and Seasonings:
- 1.5 teaspoons salt
- 1 teaspoon ground turmeric
- 1 splash soy sauce or fish sauce (optional)
- Juice of 4 limes (about ¼ cup)
Base Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 2-inch piece fresh ginger, peeled and sliced or grated
- 1 shallot, thinly sliced
- 1 cup jasmine rice
- 6–8 cups chicken broth (adjust to desired consistency)
- 3–4 cups fresh baby spinach
Garnish:
- Fresh herbs: cilantro, mint, or basil
- Chopped peanuts (optional)
Instructions
- Initiate the flavor foundation by gently sautéing minced garlic, grated ginger, and finely chopped shallot in olive oil over medium heat until they release their aromatic essence and become translucent.
- Introduce chicken thighs into the fragrant base, coating them with a sprinkle of salt and turmeric. Carefully sear each side until a delicate golden crust forms, ensuring the meat remains juicy. Allow the chicken to cook completely, then carefully remove and shred into tender pieces.
- Utilize the same pot to wilt the spinach, seasoning it lightly with salt until it transforms into a vibrant, soft green heap. Set aside the wilted greens.
- Coat the rice with the remaining flavorful oils and spices in the pot, then pour in the broth. Let the mixture simmer gently, allowing the rice to absorb the liquid and become perfectly tender and fluffy.
- Reunite the shredded chicken and wilted spinach with the rice, creating a harmonious blend. Brighten the soup with a splash of lime juice, and if desired, enhance the depth with a touch of soy sauce or fish sauce. Taste and fine-tune the seasoning to your preference.
- Present the soup in warm bowls, garnishing with a sprinkle of fresh herbs and crunchy chopped peanuts. Offer additional lime juice or chili flakes for those seeking an extra kick of flavor.
Notes
- Choose boneless, skinless chicken thighs for maximum tenderness and deeper flavor profile in the soup.
- Toast turmeric and ginger briefly before adding liquid to enhance their aromatic compounds and release more intense flavors.
- Customize protein options by substituting chicken with tofu, shredded turkey, or white fish for dietary preferences.
- Keep spinach bright green by adding it at the last moment and avoiding overcooking, which preserves nutrients and visual appeal.
- Control sodium levels by using low-sodium broth and adjusting salt incrementally during cooking process.
- Create a gluten-free version by ensuring soy sauce is certified gluten-free or replacing with tamari sauce.
- Boost immune-supporting properties by adding extra ginger or a small amount of fresh garlic towards the end of cooking.
- Extend soup’s shelf life by storing chicken and rice separately, preventing rice from becoming mushy when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg