Healing chicken soup is limestone, salty, and so fresh! It’s garlic ginger soup with shredded chicken legs, tender jasmine rice, fresh herbs, and peanuts. Delicious.

What I want you to know about healing chicken soup is that it is sour, salty, and fresh. Thanks to the juicy garlic-ginger chicken leg and tender jasmine rice, it’s super satisfying, and it can (read: should) be infused with fresh herbs, peanuts, and more lime juice.

Thankfully, getting a cold is a very tasty medical miracle. (* I’m not a doctor, prone to hyperbole. *) I believe it has healing and joyful effects on the body and soul, and it is also good for those who like a lot of flavor in their lives.

There are so many fresh and healing ingredients

It starts with the standard chicken and rice but also includes:

• Ginger. Too much ginger.
• Garlic and shallots. It’s just the correct dose.
• Turmeric powder
• Salty soup.
• A handful of spinach.
• Excessive lime juice.
• A small pile of fresh mint and coriander.
• Crunch the peanuts.

It’s delicious, but it’s also bright. It’s warm and cozy but refreshing. It’s super healthy but comfort food. Besides, it is gold and looks very beautiful.

How to make chicken rice soup

Putting it all together is very easy! Here’s the thing…

1. Put a little garlic, ginger, and shallot in a stockpot.
2. Add the chicken and spices to the pan until the chicken legs are browned. Put these aside.
3. Add the spinach until it shrinks, then set aside.
4. Add the rice and broth to the pot and cook until the rice is tender.
5. Shred the chicken and put it in (along with the spinach) with everything.
6. Sprinkle with a little soy sauce, lime juice, and fish sauce, and finish with fresh herbs.

Let’s get the texture of the rice just right

Jasmine rice is critical to avoiding sad, mushy rice in your soup. Drop it with the broth and cook until the rice is tender, about 15-20 minutes. In that case, it’s best not to leave the stove so you can keep an eye on things.

How do I store leftovers

The leftovers? But how?? Didn’t you stand by the stove and eat a spoonful before it was on the table? Just the two of us, okay? You can store the rest of the soup in an airtight container in the refrigerator for 3-4 days. When rice sits in the fridge, it may absorb a lot of the soup, so you may need to add more when reheating.

Because of its nutrients, flavor, and healing whole-food ingredients, it’s essential for cold weather (and colds). Garlic, ginger, and lime juice? These three men can make things right. ♡

Treatment of chicken and rice soup: Common problems

Can you freeze the soup?

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

How can I save the leftovers of this soup?

Just put the leftovers in an airtight container. It is worth noting that this soup will absorb liquid (thanks to the rice), so your leftovers may need more water or chicken stock to cook the soup again.

Can I do this in an instant pot?

Yes, we do! Try high-pressure cooking in an instant pot for 6 minutes using the quick-release feature. When the soup is done, top it with herbs!

Can I use the leftover chicken or rice?

Yes, we do! Did someone pull the roast chicken from earlier this week? That’s great! Use it instead of chicken thighs. There’s a box of takeaway rice in the back of the fridge? Throw it in the soup! You have a good choice.

1. Heat the olive oil in a large stockpot over medium heat. Add garlic, ginger and shallot. Fry for 3-5 minutes.
2. Add chicken thighs. Sprinkle with a teaspoon of salt and turmeric. Let sit for a few minutes. (If the bottom of the pan is too burnt, add 1/4 cup of water to create a steam bath.) Flip and repeat until cooked. Remove chicken and set aside.
3. Add the spinach and half a teaspoon of salt to the pan. Fry for 2-3 minutes until dry. Remove spinach and set aside.
4. Add rice to the pan. Fry for 1-2 minutes so all the flavors come from the pan. Add 6 cups of broth and bring to a simmer.
5. While the rice is cooking, shred the chicken.
6. Once the rice is tender, return the chicken and spinach to the pan—season with lime juice, soy/fish sauce, and fresh herbs. Add additional broth if desired. Delicious.

I like to add herbs before serving, so I split them up and put a little herb salad on top of each soup.

Frozen plate

Freeze together:

2 tablespoons olive oil

3 cloves garlic, thinly sliced

2 inches of ginger, peeled and thinly sliced

1 shallot, peeled and thinly sliced

A pound and a half. Boneless, skinless chicken drumsticks

A teaspoon and a half of salt

1 TSP turmeric

6 cups chicken soup

Juice of 4 limes (about 1/4 cup, plus more to taste)

Instant pot instructions: High pressure 13 minutes + 10 minutes natural release

Slow cooker instructions: High temperature for 6 hours (defrost first)

Final step: Shred the chicken and add 1 cup of jasmine rice. Using the simmering function uncovered, cook for 15 minutes until the rice is cooked. Stir in 3 cups of spinach and a little soy or fish sauce. Serve with fresh herbs (mint and basil) and chopped peanuts.