Description
A comforting and hydrating chicken and rice soup that balances flavor and speed, perfect for recovery days.
Ingredients
Scale
- 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 to 4 cups fresh baby spinach
- 1 cup jasmine rice
- 6 to 8 cups chicken broth
- Juice of 4 limes (about 1/4 cup, plus more to taste)
- A splash of soy sauce or fish sauce (optional)
- Fresh herbs for topping (mint, basil, cilantro)
- Peanuts or cashews for topping
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the garlic, ginger, and shallots; sauté for 3 to 5 minutes.
- Add the chicken thighs, sprinkle with salt and turmeric; sear for a few minutes on each side until cooked through.
- Remove chicken and set aside; tent loosely with foil to keep warm.
- Add spinach and salt to the pan, sauté until wilted.
- Add rice to the pan, sauté for 1 to 2 minutes.
- Add 6 cups broth and bring to a simmer; adjust broth quantity for desired texture.
- Shred the chicken while the rice cooks.
- When the rice is soft, add back the chicken and spinach; simmer for 2 minutes.
- Season with lime juice, soy or fish sauce, and fresh herbs.
- Serve with fresh herbs and chopped peanuts or cashews on top.
Notes
This bowl balances lean protein, hydration, and gentle carbs, perfect for recovery days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg