Description

This Healing Chicken and Rice Soup is a comforting, nutrient-rich bowl perfect for soothing the soul and revitalizing your body. Featuring tender chicken thighs simmered with fragrant garlic, ginger, and turmeric, combined with tender jasmine rice and fresh baby spinach, the soup is brightened with lime juice and fresh herbs. Enhanced optionally with soy or fish sauce and topped with crunchy nuts, this soup is both flavorful and nourishing, ideal for recovery or a wholesome meal any day.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2-inch knob fresh ginger, peeled and thinly sliced
1 shallot, peeled and thinly sliced
6–8 cups chicken broth
1 1/2 teaspoons salt (divided)
1 teaspoon turmeric

Protein

1 1/2 lbs. boneless skinless chicken thighs

Vegetables & Rice

3–4 cups fresh baby spinach
1 cup jasmine rice

Finishing Touches

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

Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes until they soften and release their fragrant aroma.
Cook Chicken: Add the chicken thighs to the pot. Sprinkle with 1 teaspoon salt and turmeric. Let cook undisturbed for a few minutes; if the bottom begins to brown too much, add 1/4 cup water to create steam. Flip the chicken and cook until fully cooked through. Remove chicken and set aside.
Wilt Spinach: Add the spinach and 1/2 teaspoon salt to the pot. Sauté for 2-3 minutes until the spinach is wilted. Remove and set aside with the chicken.
Cook Rice: Add jasmine rice to the pot and sauté for 1-2 minutes to absorb the remaining flavors. Pour in 6 cups chicken broth and bring to a simmer. Cook until rice is tender.
Shred Chicken: While rice cooks, shred the cooked chicken thighs into bite-sized pieces.
Combine Ingredients and Season: When rice is soft, return shredded chicken and wilted spinach to the pot. Stir in the juice of 4 limes, a splash of soy or fish sauce if using, and add fresh herbs like mint, basil, and cilantro. Adjust seasoning and add extra broth as needed for desired consistency.
Serve with Toppings: Ladle soup into bowls and garnish with chopped peanuts or cashews for added texture and flavor. Enjoy warm.

Notes

Use boneless, skinless chicken thighs for tender, juicy meat that holds up well in soup.
Adjust lime juice to taste for brightness; add more if you prefer a tangier soup.
Soy sauce or fish sauce are optional but add umami depth—use according to your preference.
For a gluten-free option, use tamari instead of soy sauce.
Leftovers keep well refrigerated for up to 3 days; reheat gently on the stove.
Feel free to substitute baby spinach with kale or Swiss chard for more texture.
You can swap jasmine rice for brown rice, but cooking time will be longer.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Asian-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 280 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 70 mg

Keywords: chicken soup, healing soup, chicken and rice soup, turmeric chicken soup, healthy soup, comfort food, ginger soup