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.
Servings: 5
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.