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Healing Chicken and Rice Soup

Healing Chicken and Rice Soup with herbs and lime
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Healing Chicken and Rice Soup that is limey, salty, and so fresh! Garlic-ginger-infused broth, shredded chicken thighs, tender jasmine rice, fresh herbs, and peanuts. YUM.

Ingredients

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  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 2-inch knob fresh ginger, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 3–4 cups fresh baby spinach
  • 1 cup jasmine rice
  • 6–8 cups chicken broth
  • Juice of 4 limes (about 1/4 cup, plus more to taste)
  • Splash of soy sauce or fish sauce (optional)
  • Fresh herbs for topping (mint, basil, cilantro)
  • Peanuts or cashews for topping

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3–5 minutes.

2. Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook undisturbed for a few minutes. Add 1/4 cup water if needed to prevent over-browning. Flip and repeat until cooked through. Remove chicken and set aside.

3. Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2–3 minutes until wilted. Remove and set aside.

4. Add rice to the pan. Sauté for 1–2 minutes to absorb flavor. Add 6 cups broth and bring to a simmer.

5. While the rice is cooking, shred the chicken.

6. When the rice is soft, return the chicken and spinach to the pan. Season with lime juice, soy sauce or fish sauce, and fresh herbs. Add extra broth if needed.

7. Serve hot, topped with herbs and chopped peanuts or cashews.

Notes

Hold off on adding the herbs until just before serving for maximum freshness. A small herb salad on top of each bowl works beautifully.

Add more lime juice to taste if you love a citrusy kick.

This soup keeps well in the fridge for a few days and makes excellent leftovers.

Find it online: https://cookingwithramsay.com/healing-chicken-and-rice-soup/