A light and healthy aromatic chicken soup that’s perfect for busy weeknights and cold weather.
- 1 shallot, thinly sliced
- 1 teaspoon extra-virgin olive oil
- ⅓ cup jasmine rice, rinsed
- 4 cloves garlic, finely chopped
- 1 (2-inch) piece ginger, peeled, cut into matchsticks
- Kosher salt
- 2 small sweet potatoes, washed and cut into ½-inch thick rounds
- 2 cups cooked shredded chicken or turkey*
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- Fresh cilantro
- Toasted sesame oil
- Freshly ground black pepper
Heat oil in a Dutch oven or pot over medium. Add shallot and sauté until starting to brown, about 5 minutes.
Add rice, and cook 2 minutes. Stir in garlic, ginger, and 8 cups water; season with 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until rice has started to swell 8–10 minutes.
Add sweet potatoes and simmer over medium-low heat, uncovered, stirring occasionally, until soup is thickened and potatoes and rice are tender, 15 minutes. Add chicken and cook until heated through, 2 minutes. Stir in lime juice, soy sauce and oyster sauce; season with salt to taste.
Divide soup among bowls. Top with cilantro, a drizzle of toasted sesame oil, and black pepper.
Store leftover soup in an airtight container in the refrigerator. Reheat soup over medium-low, adding water to thin as needed.
Don’t have leftover chicken? Use rotisserie chicken OR cook two raw chicken breasts in the soup. To do this: add two raw chicken breasts to the pot with the rice and simmer until cooked through, they should be done cooking when the sweet potatoes are done cooking. Remove the breasts from the soup, shred, then add back to the pot.
- Serving Size: 1¾ cup
- Calories: 217
- Sugar: 1g
- Sodium: 501mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
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