Take on winter with this healing chicken soup - full of nutrient dense, fresh ingredients.
Ingredients 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)
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.
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