Healing Chicken and Rice Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
3 cloves garlic, thinly sliced
03 -
2-inch piece fresh ginger, peeled and sliced or grated
04 -
1 shallot, thinly sliced
05 -
1 1/2 lbs boneless, skinless chicken thighs
06 -
1 1/2 teaspoons salt, divided
07 -
1 teaspoon ground turmeric
08 -
1 cup jasmine rice
09 -
6-8 cups chicken broth
10 -
3-4 cups fresh baby spinach
11 -
Juice of 4 limes (about 1/4 cup)
12 -
Splash of soy sauce or fish sauce (optional)
13 -
Fresh herbs for garnish: cilantro, mint, or basil
14 -
Chopped peanuts for topping (optional)
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add garlic, ginger, and shallot. Sauté for 3–5 minutes until fragrant and softened.
02 -
Add chicken thighs to the pot. Sprinkle with 1 teaspoon salt and turmeric. Sear both sides for a few minutes until lightly browned. If needed, add a splash of water to prevent sticking. Cover and cook until fully cooked through (about 10–12 minutes). Remove and shred.
03 -
In the same pot, add spinach with remaining ½ teaspoon salt. Sauté until wilted. Remove and set aside.
04 -
Add rice to the pot and stir to coat with any remaining oil and spices. Add broth and bring to a simmer. Cook for 15–20 minutes, until rice is tender.
05 -
Return shredded chicken and wilted spinach to the pot. Stir in lime juice. Add a splash of soy sauce or fish sauce if using. Taste and adjust seasoning.
06 -
Ladle into bowls and top with fresh herbs and chopped peanuts. Add more lime juice or chili flakes if desired.
# Notes:
01 -
The rice will continue to soak up broth as it sits. Add more broth when reheating for a soupier texture.
02 -
For added nutrition, you can toss in grated carrot, zucchini, or mushrooms.
03 -
This soup stores well in the fridge for up to 3 days and freezes well without the rice (add fresh rice when reheating).