Chicken and Rice Soup with Miso and Ginger

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

white rice

🥗Healthier: brown rice

Brown rice is more nutritious.

Poach skin on bone in chicken quarters in seasoned water with herbs, salt, and pepper overnight.

Let the chicken cool in the poaching water overnight.

Shred the chicken in the morning.

Use the broth from poaching the chicken as the base for the soup.

Dice the onion and chop the ginger and garlic.

Heat the broth on the stove until simmering.

Add the aromatics (onion, ginger, garlic) to the simmering broth.

Add the shredded chicken to the broth.

Stir in 1.5 cups of Castor Rivers's long grain rice to 3 quarts of broth.

Cook the rice in the broth for about 20 minutes until absorbed.

After 20 minutes, stir in 3-4 tablespoons of yellow miso to the soup.

Garnish the soup with chopped scallions, Sano pepper, a squeeze of lime juice, cilantro, and chili crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens