Asian Style Chicken Rice Soup Kylee Cooks from www.kyleecooks.com
Description
There's nothing quite like a warm bowl of soup on a chilly day, and this asian chicken rice soup is the perfect comfort food. It's loaded with fresh vegetables, juicy chicken, and fluffy rice, all simmered in a flavorful broth that's infused with ginger, garlic, and soy sauce. This soup makes for a satisfying, healthy meal that's easy to prepare and perfect for any day of the week.
Prep Time
The prep time for this recipe is about 15 minutes. You'll need to chop up some vegetables, cook the chicken, and make the broth.
Cook Time
The cook time for this recipe is about 30 minutes. You'll need to simmer the soup until the vegetables are tender and the flavors have melded together.
Ingredients
For the soup: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon vegetable oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon grated ginger - 6 cups chicken broth - 1 cup cooked rice - 2 cups chopped vegetables (such as carrots, celery, and bok choy) - 1 tablespoon soy sauce - Salt and pepper to taste For the garnish: - Sliced green onions - Chopped cilantro - Sriracha sauce
Equipment
- Large pot - Chef's knife - Cutting board - Measuring cups and spoons - Wooden spoon
Method
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside. 2. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes. 3. Pour in the chicken broth and add the cooked rice and chopped vegetables. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender. 4. Add the soy sauce and season with salt and pepper to taste. 5. Serve the soup hot, garnished with sliced green onions, chopped cilantro, and a drizzle of Sriracha sauce.
Notes
- You can use any vegetables you like in this soup. Some good options include mushrooms, bell peppers, and snow peas. - If you don't have cooked rice on hand, you can prepare it while the soup is simmering. Follow the package directions on your rice to cook it properly. - This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Info
This recipe makes about 6 servings. Each serving contains approximately: - Calories: 250 - Protein: 25 g - Fat: 5 g - Carbohydrates: 25 g - Fiber: 3 g - Sodium: 900 mg
Recipe Tips
- To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking your own. - For a vegetarian version of this soup, you can omit the chicken and use vegetable broth instead of chicken broth. - If you like your soup spicy, you can add more Sriracha sauce or some red pepper flakes to the broth.
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