Healing Chicken and Rice Soup
Ingredients
- 2 tbsp unsalted butter or olive oil
- 1 large yellow onion, chopped
- 4 cloves, grated
- 1 (2-inch piece) ginger, peeled and grated
- 1/2 tsp ground turmeric
- 1 1/2 pounds boneless, skinless chicken thighs
- 7 cups chicken stock
- 1 1/2 cups sushi rice
- 1 tsp kosher salt
- 3 cups chopped winter greens (spinach, swiss chard, kale, beet greens, etc.)
- Juice of 3 limes, plus more wedges for serving
- 1/2 tsp freshly ground pepper
- Optional: cilantro, toasted peanuts, and coconut
Instructions
- Melt butter in a large heavy-bottomed pot over medium heat. Cook onion for 4 to 5 minutes, until soft and translucent. Add garlic, ginger, and turmeric and cook for an additional 30 seconds.
- Add chicken thighs, chicken stock, rice, and salt and bring to a boil over high heat. Cover and reduce to a simmer. Cook for 25 minutes.
- Remove the chicken to a holding plate. Use two forks to shred. Fish out the ginger slices and discard.Stir the shredded chicken, greens, lime juice, and pepper into the soup. You can enjoy it immediately, or if you have time, cover the soup and refrigerate, and the rice will continue to absorb the liquid and the soup will thicken. If it gets too thick, just stir in more broth!
- Enjoy the soup with a bit of cilantro and a sprinkle of toasted peanuts and coconut, if desired.
Notes
Cooking Tips
If using spinach as the leafy green in your soup, do not use baby spinach! It becomes slimy and unappealing when wilted into soup. Use regular spinach, typically found in bundles in the refrigerated vegetable section at the store.
As your soup sits, the rice will continue to soak up the broth, becoming thicker and thicker. If you want to loosen it up, add a splash of stock when you re-warm it.
Looking ahead, this soup is a great way to use up leftover Thanksgiving turkey! Just shred the turkey and use it in place of the shredded chicken.