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A nourishing, Immune-Boosting Chicken and Rice Soup made with garlic, ginger, scallions, and miso. Perfect for winter, cold and flu season, and easy comfort meals.
Table of Contents
Why You’ll Love this Chicken and Rice Soup
- Immune-boosting properties. This soup is intentionally made with ingredients known to support the immune system and overall wellbeing. It’s the kind of meal you crave when your body needs extra TLC.
- One pot wonder. Everything simmers in the same pot, not only building layers of flavor, but also streamlining the cooking process. Bonus points for it also being freezer-friendly.
- Light, yet satisfying. Between the aromatic-filled broth and finishing squeeze of lemon, it feels light yet ultra nourishing.
- Invigorating flavors. Between the base of ginger, garlic, and scallions to the miso-imbued broth, this chicken and rice soup offers layers of savory complexity.
When the temperatures drop and everyone around you seems to be under the weather, there is nothing better than a comforting bowl of homemade soup.
Whether you’re currently trying to stay healthy, fight off a bug, or simply warm up during the winter months, this immune-boosting soup is a must-make.
We have made it countless times already this month, and I can’t get over how delicious, warming, and comforting it is.
It’s the kind of soup you’ll want to keep on repeat all season long, especially to help bolster your immune system.
For more cozy soup recipes that feel extra nourishing this time of year, also check out this reader-favorite lemony White Bean Soup and Greek Chickpea Soup.
The Ingredients
- Garlic: Well-known for its immune-supportive properties thanks to compounds like allicin. For the best flavor and benefits, let the minced garlic sit for a few minutes before adding it to the pot.
- Ginger: Adds warmth and depth to the soup, while also supporting digestion.
- Scallions: Using both the white and green parts of the scallion adds layers of flavor and freshness to the soup.
- Celery + Carrots: Creates an aromatic, subtly sweet base of the soup. Carrots also add a powerful antioxidant called beta-carotene, which supports overall immune health.
- Chicken: Boneless, skinless chicken thighs are flavorful, tender, and rich in protein, making the soup extra satisfying.
- Broth: Using a good-quality chicken broth or chicken bone broth if you want extra immune-supportive collagen.
- Spices: Ground turmeric and coriander add a warm spice profile as well as anti-inflammatory and antioxidant benefits.
- Rice: Use a long-grain white rice, such as Jasmine rice, which will add body and heartiness to the soup.
- Miso Paste: White miso paste adds savory, umami richness to the broth. Stir it in last to preserve its probiotic benefits.
- Lemon: A fresh spritz of lemon juice adds vitamin C, while giving the soup a clean, uplifting finish.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté aromatics, including carrots, celery, and the white and pale green parts of scallions until soft.
Add ginger, garlic, and spices, and cook for 2 more minutes.
Step 2: Stir in rice and allow to toast for 1 to 2 minutes.
Step 3: Add broth and chicken, and season with salt; bring to a boil. Reduce heat, cover, and gently simmer for 20 minutes.
Step 4: Remove chicken from the pot and shred. Stir it back into the soup
Step 5: Mix miso paste with some of the hot broth in a bowl until smooth. Pour back into the pot, along with the vibrant green tops of the scallions.
Step 6: Add fresh lemon juice and serve.
Recipe Variations
- Add spice. Add a pinch of crushed red pepper flakes when you add the spices. Alternatively, you can garnish the chicken and rice soup with a drizzle of chili oil or chili crisp.
- Swap the grain. You can use a short-grain white rice in place of the Jasmine rice. I do not suggest brown rice because it will take about 2x longer to cook.
- Add extra vegetables. Mushrooms, spinach, kale, and bok choy all pair beautifully with the broth, and will add extra antioxidants to this immune boosting soup.
- Make vegetarian. Swap the chicken for 1 can of drained and rinsed chickpeas OR 1 block of cubed firm tofu.
Recipe Tips and Tricks
- Pair turmeric with black pepper. Black pepper helps improve the absorption of curcumin, which is the active compound in turmeric responsible for its health benefits.
- Stir in miso paste last. To preserve the probiotic benefits of miso paste, stir it into the soup during the final few minutes of cooking. (Avoid simmering or boiling once the miso paste is stirred in.)
- Use fresh ginger and garlic. Not only does fresh provide deeper flavor and warmth compared to dry, but it’s also much more nutritious.
- Add lemon juice right before serving. Lemon juice brightens the soup and helps preserve its fresh, clean flavor. Adding it at the end prevents bitterness and helps keep the flavor light.
- Taste and adjust at the end. Miso paste and chicken broth can vary greatly in saltiness. Avoid over-salting early on and instead taste your soup at the end of cooking to adjust for seasonings.
How to Store and Reheat
- Store: Let soup cool before transferring it to an airtight container and refrigerating for up to 4 days.
- Reheat: Rewarm soup gently on the stovetop in a small saucepan. Add an extra splash of broth or water as needed to thin the soup. Alternatively, you can rewarm individual portions in the microwave, stopping to stir every 30 seconds. Finish with a squeeze of fresh lemon juice to refresh the flavors.
- Freeze: Place cooled chicken and rice soup in a freezer-safe storage container or zip-top bag. Lay flat in the freezer and freeze for up to 3 months. Let thaw in the fridge overtop before reheating on the stovetop.
More Nourishing Soup Recipes
Wild Rice and Mushroom Soup
Thai Pumpkin Soup
Nourishing Minestrone Soup
Pumpkin Red Lentil Soup
If you try this immune-boosting chicken and rice soup, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Equipment
- Dutch oven or large stock pot
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
- Heat oil in a large stock pot or Dutch oven over medium. Add white and pale green parts of scallions, along with diced celery and carrot. Cook until softened, stirring occasionally, about 5 to 6 minutes. Stir in ginger, garlic, coriander, turmeric, and black pepper; cook 2 more minutes, until aromatic.
- Stir in white rice and allow to toast for 1 to 2 minutes. Add chicken broth, chicken, and kosher salt; increase heat to bring mixture to a gentle boil. Cover, reduce heat to medium-low, and gently simmer until the rice is tender is chicken is cooked through, about 20 minutes.Using tongs, remove chicken from pot and place on a cutting board. Use two forks to shred chicken into bite-size pieces.
- Add miso paste to a medium-size bowl and gradually stream in 1/2 cup of the hot soup broth, whisking constantly until smooth. Pour miso mixture into soup, along with shredded chicken and reserved vibrant green tops of scallions; stir to combine. Continue cooking, uncovered, for just a few more minutes.
- Stir in fresh lemon juice, taste and adjust seasonings as needed, and serve with garnishes of choice.
Notes
- Store: Let soup cool before transferring it to an airtight container and refrigerating for up to 4 days.
- Reheat: Rewarm soup gently on the stovetop in a small saucepan. Add an extra splash of broth or water as needed to thin the soup. Alternatively, you can rewarm individual portions in the microwave, stopping to stir every 30 seconds. Finish with a squeeze of fresh lemon juice to refresh the flavors.
- Freeze: Place cooled soup in a freezer-safe storage container or zip-top bag. Lay flat in the freezer and freeze for up to 3 months. Let thaw in the fridge overtop before reheating on the stovetop.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I REALLY enjoyed this soup! The flavors all blended together very well, and most importantly, I felt better afterwards. Shared it with my son and husband and they thought it was great too.
This was so delicious!! Perfect soup for the winter or when you are sick!
Such a cozy, flavorful soup!!
Immune boosting! Come on!
Very yummy – I added more miso and tamari as I was craving an umami punch. Yet another fab dish, thanks for the inspo!
A hit for the whole family, even my picky 3 year old! Great flavors, simple to make and perfect for this week of back to school sniffles. I already want to make another batch to freeze for whenever the next virus hits us!