Description
A nourishing immune-boosting chicken and rice soup featuring garlic, ginger, scallions, and miso. This comforting and flavorful soup is perfect for winter, cold and flu season, or any time you crave a warm, healing meal.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 2/3 cup dry long-grain white rice (such as Jasmine rice)
- 8 cups 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
- Heat and Sauté 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, stirring occasionally, until softened, about 5 to 6 minutes.
- Add Aromatics and Spices: Stir in minced ginger, garlic, ground coriander, turmeric, and black pepper. Continue cooking for 2 more minutes until the mixture becomes aromatic.
- Toast the Rice: Stir in the long-grain white rice and allow it to toast for 1 to 2 minutes to enhance its flavor.
- Add Broth, Chicken, and Simmer: Pour in the chicken broth, add the chicken thighs, and sprinkle the kosher salt. Increase the heat to bring the mixture to a gentle boil, then cover and reduce the heat to medium-low. Let it gently simmer until the rice is tender and the chicken is cooked through, approximately 20 minutes.
- Shred the Chicken: Using tongs, remove the chicken thighs from the pot onto a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Incorporate Miso and Greens: In a medium bowl, combine the white miso paste with 1/2 cup of the hot soup broth, whisking constantly until smooth. Pour this miso mixture back into the soup along with the shredded chicken and the reserved vibrant green tops of the scallions. Stir well and continue cooking uncovered for a few more minutes to blend flavors.
- Finish and Serve: Stir in fresh lemon juice. Taste the soup and adjust seasonings if necessary. Serve hot garnished with fresh cilantro or parsley and chili crisp if desired.
Notes
- This soup is ideal for boosting immunity during cold and flu season thanks to its ginger, garlic, and scallion content.
- Using bone broth instead of regular chicken broth adds extra nutrition and depth of flavor.
- For a gluten-free option, ensure miso paste you use is certified gluten-free.
- Feel free to adjust black pepper quantity to your preferred spice level.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
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
