Healing Chicken and Rice Soup

• olive oil↗2 tablespoon
• cloves garlic, thinly sliced↗3
• inch knob fresh ginger, peeled and thinly sliced2
• shallot, peeled and thinly sliced↗1
• s. boneless skinless chicken thighs↗1.5
• salt↗1.5 teaspoon
• turmeric↗1 teaspoon
• fresh baby spinach↗3 cup
• jasmine rice↗1 cup
• chicken broth↗6 cup
• juice of 4 limes (about 1/4 cup, plus more to taste)4
• a splash of soy sauce or fish sauce
• fresh herbs for topping (mint, basil, cilantro)
• peanuts or cashews for topping↗

Step-by-step instructions

1. 1

   Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.

2. 2

   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.

3. 3

   Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.

4. 4

   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.

5. 5

   While the rice is cooking, shred the chicken.

6. 6

   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.