Here’s a comforting and zesty chicken and rice soup recipe that’s sure to lift your spirits. It’s packed with flavors of garlic, ginger, and lime, and topped with fresh herbs and crunchy peanuts. Let’s get started!
Ingredients:
- 2 tablespoons of olive oil
- 3 cloves of garlic, thinly sliced
- A 2-inch piece of fresh ginger, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 1/2 lbs. of boneless skinless chicken thighs
- 1 1/2 teaspoons of salt
- 1 teaspoon of turmeric
- 3-4 cups of fresh baby spinach
- 1 cup of jasmine rice
- 6-8 cups of 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 the olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots, and sauté for 3-5 minutes.
- Add the chicken thighs to the pot. Sprinkle with 1 teaspoon of salt and the turmeric. Let it cook undisturbed for a few minutes. If it’s getting too browned on the bottom, add 1/4 cup of water to create a little steam bath. Flip the chicken and repeat until it’s cooked through. Once done, remove the chicken and set it aside.
- Add the spinach and 1/2 teaspoon of salt to the pot. Sauté for 2-3 minutes until the spinach is wilted. Remove the spinach and set it aside.
- Add the rice to the pot and sauté for 1-2 minutes so it picks up all the good flavors from the pan. Add 6 cups of broth and bring it to a simmer.
- While the rice is cooking, shred the chicken.
- When the rice is soft, add the shredded chicken and spinach back to the pot. Season with lime juice, soy sauce or fish sauce, and fresh herbs. Add extra broth as needed. Top with peanuts or cashews, and enjoy!
Note: I like to add the herbs just before serving, so I keep them separate and arrange a little herb salad on top of each bowl of soup.
Freezer Meal Version:
You can also prepare this as a freezer meal. Freeze the following ingredients together: olive oil, garlic, ginger, shallot, chicken thighs, salt, turmeric, chicken broth, and lime juice. When you’re ready to cook, use the high pressure setting on your Instant Pot for 13 minutes, followed by a 10-minute natural release. If using a slow cooker, cook on high for 6 hours (make sure to thaw the ingredients first). The final step is to shred the chicken and add jasmine rice. Use the sauté function with the lid off, and cook for 15 minutes until the rice is cooked. Stir in spinach and a splash of soy sauce or fish sauce. Serve with fresh herbs (mint and basil), and crushed peanuts. Enjoy!
