Empty My Fridge
Healing Chicken Soup
Ingredients
- Olive oil2 tbsp
- Garlic · thinly sliced3 cloves
- Ginger · peeled thinly sliced2 inches
- Shallot · peeled thinly sliced1
- Chicken thigh · boneless skinless1 ½ lb
- Salt1 ½ tsp
- Turmeric1 tsp
- Spinach3–4 cups
- Rice1 cup
- Chicken broth6–8 cups
- Lime
- Fish sauce1
- Cashew
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the garlic, ginger and shallot and sauté for 3-5 minutes.
- Add the chicken thighs, sprinkle with 1 teaspoon salt and the turmeric, and cook undisturbed for a few minutes. If the bottom browns too much, add 1/4 cup water to steam it.
- Flip the chicken and repeat until cooked through. Remove and set aside.
- Add the spinach and 1/2 teaspoon salt to the pot and sauté 2-3 minutes until wilted. Remove and set aside.
- Add the rice and toast for 1-2 minutes.
- Add 6 cups broth and bring to a simmer.
- While the rice cooks, shred the chicken.
- When the rice is soft, return the chicken and spinach to the pot. Season with lime juice, soy or fish sauce and fresh herbs, adding extra broth as needed.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicGingerRiceLimeShallotChicken thighSpinachCashew
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