Can you freeze this soup?

You can! Details can be found in the recipe notes.

How should I save leftovers of this soup?

Just toss any leftovers in the fridge in a sealed container. Of note, this soup will absorb liquid as it rests (thanks, rice). So your leftovers may need some more water or chicken broth added to soup it all up again.

Can I make this in the Instant Pot?

Yes! Try 6 minutes on high pressure in the Instant Pot and use the quick release function. Top with herbs once the soup finishes cooking!

Can I use leftover chicken or rice?

Yes! Have some pulled rotisserie chicken from earlier this week? Great! Use that in place of chicken thighs here. Have a box of takeout rice in the depths of your fridge? Toss that in the soup! You've got options that'll work great.

Healing Chicken and Rice Soup Recipe

Description

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

Units 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
3–4 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)
a splash of soy sauce or fish sauce (optional)
fresh herbs for topping (mint, basil, cilantro)
peanuts or cashews for topping

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Instructions

Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
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.
Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
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.
While the rice is cooking, shred the chicken.
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.

Notes

I like to hold onto the herbs until just before serving, so I kept them separate and arranged a little herb salad atop each bowl of soup.

Freezer Meal Version

Freeze Together:
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
6 cups chicken broth
juice of 4 limes (about 1/4 cup, plus more to taste)
Instant Pot Instructions: High pressure 13 mins + 10 mins natural release
Slow Cooker Instructions: High setting 6 hours (thaw first)
Final Step: Shred chicken and add 1 cup jasmine rice. Use sauté function with lid off, and cook for 15 minutes until rice is cooked. Stir in 3 cups spinach and a splash of soy sauce or fish sauce. Serve with fresh herbs (mint and basil), and crushed peanuts.
Check out our full freezer meal posts with all recipes and instructions here!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sauté
Cuisine: Asian-Inspired

Keywords: soup recipe, chicken and rice soup, turmeric recipe, healthy soup recipe, superfoods soup, detox soup