Description
This nourishing immune-boosting chicken and rice soup combines garlic, ginger, scallions, and miso to create a comforting and flavorful dish perfect for winter and cold and flu season. The soup features tender chicken thighs, aromatic spices, and fresh lemon juice for a bright finish.
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 the Base: Heat the 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 diced carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 6 minutes.
- Add Aromatics: Stir in the minced ginger, garlic, ground coriander, ground turmeric, and black pepper. Cook for an additional 2 minutes until the mixture is aromatic.
- Toast the Rice: Add the dry long-grain white rice and allow it to toast in the pot for 1 to 2 minutes, stirring occasionally.
- Simmer Soup: Pour in the low sodium chicken broth, add the boneless skinless chicken thighs, and sprinkle with kosher salt. Increase heat to bring the mixture to a gentle boil. Then cover, 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 thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-size pieces.
- Incorporate Miso: In a medium bowl, add the white miso paste. Gradually whisk in 1/2 cup of the hot soup broth from the pot until smooth. Pour this miso mixture back into the soup along with the shredded chicken and the reserved vibrant green scallion tops. Stir to combine and continue cooking uncovered for a few more minutes.
- Finish and Serve: Stir in the fresh lemon juice, taste, and adjust seasonings as needed. Serve the soup garnished with fresh cilantro or parsley and chili crisp if desired.
Notes
- This soup is an excellent immune booster due to the combination of garlic, ginger, and miso.
- Use low sodium or homemade chicken broth to control salt levels.
- Shredded chicken added at the end preserves its tenderness and prevents overcooking.
- You can substitute chicken thighs with breast meat but thighs provide more flavor and moisture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, increasing vegetables instead.
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
