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
- 2 tablespoonsolive oil
- 3cloves garlic, thinly sliced
- 2-inch knob fresh ginger, peeled and thinly sliced
- 1shallot, peeled and thinly sliced
- 1 1/2lbs. boneless skinless chicken thighs
- 1 1/2 teaspoonssalt
- 1 teaspoonturmeric
- 3-4 cups fresh baby spinach
- 1 cupjasmine rice
- 6-8 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
- 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 to the pan to create a little steam bath if it’s getting too browned on the bottom.) 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 spinach and set aside.
- 4
Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
- 5
While the rice is cooking, shred the chicken.
- 6
When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.