Description
A nourishing immune-boosting chicken and rice soup featuring garlic, ginger, scallions, and miso paste. This comforting and flavorful soup is perfect for cold and flu season or any time you need a warm, hearty meal.
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 for garnish: fresh cilantro or parsley, chili crisp
Instructions
- Prepare the base: 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 diced carrot. Cook stirring occasionally until softened, about 5 to 6 minutes.
- Add aromatics and spices: Stir in minced ginger, garlic, ground coriander, ground turmeric, and black pepper. Cook for 2 more minutes until fragrant and aromatic.
- Toast the rice: Stir in the dry long-grain white rice and allow it to toast for 1 to 2 minutes while stirring to coat evenly with the oil and spices.
- Simmer the soup: Add the chicken broth, boneless skinless chicken thighs, and kosher salt. Increase heat to bring the mixture to a gentle boil. Cover, reduce heat to medium-low, and gently simmer until the rice is tender and the chicken is cooked through, about 20 minutes.
- Shred the chicken: Using tongs, remove the chicken from the pot onto a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Incorporate the miso: Place white miso paste in a medium bowl. Gradually stream in 1/2 cup of the hot broth from the soup, whisking constantly until smooth. Pour the miso mixture back into the pot along with the shredded chicken and the reserved vibrant green tops of scallions. Stir to combine and cook uncovered for a few more minutes.
- Finish and serve: Stir in fresh lemon juice. Taste and adjust seasoning if needed. Serve the soup hot with optional garnishes of fresh cilantro or parsley and chili crisp.
Notes
- This soup is immune-boosting thanks to fresh garlic, ginger, scallions, and miso paste, making it ideal for cold and flu season.
- You can substitute chicken bone broth with low sodium chicken broth depending on your preference.
- For a spicier kick, add more black pepper or chili crisp garnish.
- Use fresh lemon juice for bright acidity; lime juice can be substituted if lemon is unavailable.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
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: 60 mg
