Description
A nourishing immune-boosting chicken and rice soup made with garlic, ginger, scallions, and miso, perfect for cold and flu season or a comforting meal any time.
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 Garnishes
- Fresh cilantro or parsley
- Chili crisp
Instructions
- Prepare vegetables: Heat oil in a large stock pot or Dutch oven over medium heat. Add the white and pale green parts of scallions, diced celery, and carrot. Cook until softened, stirring occasionally, about 5 to 6 minutes.
- Add aromatics and spices: Stir in minced ginger, garlic, ground coriander, turmeric, and black pepper. Cook for 2 more minutes until fragrant.
- Toast rice: Stir in the white rice and let it toast for 1 to 2 minutes while stirring.
- Add broth and chicken: Pour in the chicken broth, add the chicken thighs and kosher salt. Increase heat to bring the mixture to a gentle boil.
- Simmer soup: Cover the pot, reduce heat to medium-low, and simmer gently until the rice is tender and chicken is cooked through, about 20 minutes.
- Shred chicken: Using tongs, remove chicken to a cutting board and shred it into bite-size pieces with two forks.
- Miso mixture: Place miso paste in a medium bowl and gradually whisk in 1/2 cup of hot soup broth until smooth.
- Combine and finish soup: Stir the miso mixture, shredded chicken, and reserved green tops of scallions into the soup. Continue cooking uncovered for a few more minutes.
- Add lemon and serve: Stir in fresh lemon juice. Taste and adjust seasonings as needed. Serve garnished with fresh cilantro or parsley and chili crisp if desired.
Notes
- This soup is excellent for boosting immunity during cold and flu season due to its garlic, ginger, and miso content.
- You can substitute chicken broth with vegetable broth for a lighter flavor, but the soup will no longer be classified as Halal or Kosher.
- Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
- For a gluten-free version, ensure the miso paste used is certified gluten-free, as some contain barley or wheat.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
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
