Chicken & Rice Soup
This chicken and rice soup is light yet filling, the kind of bowl that warms you through on a cold day and soothes you when you are not feeling your best. The tender chicken, fragrant jasmine rice, and fresh lemon brighten every spoonful while the mix of spices brings gentle comfort. It is the perfect balance of nourishing and cozy, making it just right for curling up under a blanket on a chilly night or sipping slowly on a sick day.
Ingredients
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1 ½ tsp olive oil
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½ onion, diced
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2 carrots, thinly sliced
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2 cloves garlic, minced
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1 tsp fresh grated ginger
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4 chicken tenderloins (breast or thigh), cut into bite size pieces
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6 cups of broth (low sodium)
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½ cup jasmine rice
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Juice of 1 lemon (plus extra wedges for serving)
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1 tsp paprika
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1 tsp allspice
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1 tsp cardamom
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1 tsp oregano
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1 tsp thyme
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Salt and pepper, to taste
Directions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the garlic and ginger and cook for about 1 minute until fragrant.
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Add the chicken pieces seasoned with a little salt and pepper. Cook for 4 to 5 minutes until the chicken is no longer pink on the outside.
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Stir in the carrots and cook for 2 to 3 minutes to begin softening them.
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Pour in your desired broth and bring to a boil.
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Stir in the jasmine rice. Lower the heat, cover the pot, and simmer for 15 to 20 minutes until the rice is tender and has doubled in size.
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Stir in the lemon juice and all the spices: paprika, allspice, cardamom, oregano, and thyme. Taste and adjust seasoning with more salt and pepper if needed.
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Ladle into bowls and serve warm with lemon wedges on the side.