Description
A nourishing immune-boosting chicken and rice soup packed with garlic, ginger, scallions, turmeric, and miso paste. This comforting dish is perfect for winter or cold and flu season, delivering warmth and rich flavors with tender chicken and aromatic spices.
Ingredients
Scale
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 bunch scallions (green onions), 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)
Grains & Broth
- 2/3 cup dry long-grain white rice (such as Jasmine rice)
- 8 cups (2 quarts) low sodium chicken broth or chicken bone broth
Protein & Seasoning
- 1 lb. boneless, skinless chicken thighs
- 1 tsp. kosher salt
- 2 Tbsp. white miso paste
- 2 Tbsp. fresh lemon juice (from 1 lemon)
Optional Garnishes
- Fresh cilantro or parsley
- Chili crisp
Instructions
- Prepare the Aromatics: Heat 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 until softened, stirring occasionally, about 5 to 6 minutes. Stir in the minced ginger, garlic, ground coriander, turmeric, and black pepper. Cook for an additional 2 minutes until fragrant.
- Toast the Rice: Stir in the dry long-grain white rice and toast for 1 to 2 minutes, allowing the rice to absorb the flavors and develop a slight nuttiness.
- Add Broth and Chicken: Pour in the low sodium chicken broth, add the chicken thighs and kosher salt. Increase the heat to bring the mixture to a gentle boil.
- Simmer the Soup: Cover the pot, 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 thighs onto a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Incorporate Miso Paste: Place the white miso paste in a medium bowl. Gradually whisk in 1/2 cup of hot broth from the soup 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 gently to combine.
- Finish and Serve: Continue cooking uncovered for a few more minutes to warm through. Stir in fresh lemon juice. Taste the soup and adjust seasonings as needed. Serve hot with optional garnishes such as fresh cilantro or parsley and chili crisp.
Notes
- This soup is packed with immune-boosting ingredients like garlic, ginger, and turmeric, making it ideal for cold and flu season.
- You can substitute chicken thighs with chicken breast for a leaner option, but thighs provide more flavor and tenderness.
- Use low sodium broth to better control salt content and adjust seasoning at the end.
- For a vegetarian version, replace chicken and broth with firm tofu and vegetable broth, omit miso if sensitive to gluten, or use gluten-free miso paste.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Add fresh herbs or chili crisp at the end to brighten the flavor and add a spicy kick if desired.
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: 55 mg
