Description
This nourishing immune-boosting chicken and rice soup combines garlic, ginger, scallions, and miso for a flavorful and comforting meal. Perfect for cold and flu season, this hearty soup is easy to prepare and packed with vibrant herbs and spices to warm and revitalize.
Ingredients
Scale
Vegetables and Aromatics
- 1 bunch scallions (green onion), thinly sliced with white and pale green parts separated from vibrant tops
- 2 large celery stalks, diced
- 1 large carrot, peeled and diced
- 2 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
Spices
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. black pepper
- 1 tsp. kosher salt
Liquids and Broth
- 2 Tbsp. extra-virgin olive oil
- 8 cups (2 quarts) low sodium chicken broth or chicken bone broth
- 2 Tbsp. white miso paste
- 2 Tbsp. fresh lemon juice (from 1 lemon)
Protein and Grains
- 1 lb. boneless, skinless chicken thighs
- 2/3 cup dry long-grain white rice (such as Jasmine rice)
Optional Garnishes
- fresh cilantro or parsley
- chili crisp
Instructions
- Heat aromatics: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the white and pale green parts of scallions, diced celery, and diced carrot. Cook, stirring occasionally, for about 5 to 6 minutes until softened.
- Add spices and garlic: Stir in the minced fresh ginger, garlic, ground coriander, turmeric, and black pepper. Cook for 2 more minutes until the mixture becomes aromatic.
- Toast rice: Add the dry Jasmine rice and stir to toast for 1 to 2 minutes, ensuring it is well coated with the aromatics and spices.
- Simmer soup: Pour in the chicken broth, add the chicken thighs and kosher salt. Increase heat to bring the mixture to a gentle boil. Then cover, reduce heat to medium-low, and gently simmer for about 20 minutes until the rice is tender and chicken is cooked through.
- Shred chicken: Use tongs to remove the chicken thighs from the pot, place on a cutting board, and shred into bite-size pieces using two forks.
- Prepare miso mixture: In a medium bowl, add the white miso paste and gradually whisk in 1/2 cup of hot broth from the soup until smooth.
- Combine and finish: Pour the miso mixture back into the pot along with the shredded chicken and the reserved vibrant green tops of the scallions. Stir to combine and continue cooking uncovered for a few more minutes.
- Season and serve: 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 excellent for boosting immunity thanks to its ingredients like garlic, ginger, and miso.
- Use bone broth if you want additional depth and nutrients.
- Adjust the black pepper to taste if you prefer less heat.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well.
- Substitute chicken thighs with chicken breasts if preferred, but thighs add more flavor and moistness.
- For a gluten-free version, ensure the miso paste used is gluten-free.
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: 70 mg
