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Immune-Boosting Chicken and Rice Soup Recipe

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This Immune-Boosting Chicken and Rice Soup is a nourishing and flavorful dish packed with fresh vegetables, aromatic spices, and tender chicken thighs simmered in a savory broth with rice. Enhanced with ginger, turmeric, garlic, and miso paste, it offers a comforting and healthful option perfect for strengthening immunity and soothing the body during colder months or when feeling under the weather.

Ingredients

Vegetables and Aromatics

  • 2 Tbsp. extra-virgin olive oil
  • 1 bunch scallions (green onion), thinly sliced with white and pale green parts separated from vibrant tops
  • 2 large celery stalks, diced
  • 1 large carrot, peeled and diced
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced

Spices and Seasonings

  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. black pepper (or more to taste)
  • 1 tsp. kosher salt

Main Ingredients

  • 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
  • 2 Tbsp. white miso paste
  • 2 Tbsp. fresh lemon juice (from 1 lemon)

Optional Garnishes

  • Fresh cilantro or parsley
  • Chili crisp

Instructions

  1. Prepare the base: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the white and pale green parts of the scallions, diced celery, and diced carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  2. Add aromatics and spices: Stir in the minced fresh ginger, minced garlic, ground coriander, ground turmeric, and black pepper. Cook for another 1-2 minutes to release the flavors, stirring frequently to prevent burning.
  3. Cook the rice and broth: Add the dry long-grain white rice to the pot and stir to coat in the aromatic oil and spices. Then pour in the 8 cups of low sodium chicken broth. Stir to combine and bring the mixture to a gentle boil.
  4. Add the chicken: Carefully add the boneless, skinless chicken thighs to the boiling broth. Reduce heat to a simmer and cook uncovered for about 20-25 minutes, or until the chicken is cooked through and the rice is tender.
  5. Shred the chicken: Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
  6. Finish the soup: Stir in 1 teaspoon kosher salt, 2 tablespoons white miso paste, and 2 tablespoons fresh lemon juice. Mix well until the miso paste is fully dissolved and the soup is heated through.
  7. Garnish and serve: Ladle the soup into bowls and garnish with the vibrant green scallion tops as well as chopped fresh cilantro or parsley and a drizzle of chili crisp if desired. Serve hot for a comforting, immune-boosting meal.

Notes

  • Use bone broth instead of regular chicken broth for extra nutrients and flavor.
  • Adjust black pepper to taste depending on spice preference.
  • White miso paste adds depth and umami; substitute with yellow miso if unavailable.
  • Add chopped fresh herbs and chili crisp just before serving for freshness and an optional spicy kick.
  • Leftover soup keeps well in the refrigerator for up to 3 days and reheats beautifully.

Find it online: https://familydinnercooking.com/immune-boosting-chicken-and-rice-soup-recipe/