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Asian Chicken And Rice Soup Recipe

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The BEST Chicken and Rice Soup The Café Sucre Farine
The BEST Chicken and Rice Soup The Café Sucre Farine from thecafesucrefarine.com

Description

Looking for a comfort soup that will warm you up on a chilly day? This Asian chicken and rice soup recipe is the perfect solution! With its savory broth, tender chicken, and hearty rice, this soup is packed with flavor and nutrition. Plus, it's easy to make and can be customized to suit your taste preferences.

Prep Time: 15 minutes

Before you start cooking, you'll need to gather all of your ingredients and equipment. This should take about 15 minutes. Make sure to wash and chop any vegetables, and measure out all of your spices and seasonings. You'll also need to cook the rice beforehand if using uncooked rice.

Cook Time: 30 minutes

Once you have everything prepped, it's time to start cooking! This soup takes about 30 minutes to cook, so you can have a delicious meal on the table in no time. It's important to let the flavors develop by simmering the soup for a while, so don't rush the cooking process.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup cooked white or brown rice
  • 1 cup sliced mushrooms
  • 1 cup chopped bok choy or spinach
  • 1/2 cup sliced carrots
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lime, juiced

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula

Method

  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
  2. Add the garlic, mushrooms, carrots, and green onions to the pot and cook for 2-3 minutes until softened.
  3. Add the chicken broth, soy sauce, fish sauce, ginger, sesame oil, black pepper, and red pepper flakes (if using) to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  4. Add the cooked rice and bok choy or spinach to the pot and simmer for another 5-10 minutes until heated through.
  5. Squeeze the lime juice over the soup and stir to combine.
  6. Taste and adjust seasoning as needed.
  7. Serve hot and enjoy!

Notes

  • This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
  • You can use any type of rice you like, but white or brown rice work best.
  • Feel free to adjust the spice level by adding more or less red pepper flakes.
  • If you don't have bok choy or spinach, you can use any leafy green vegetable you like.

Nutrition Info

This soup serves 4 and has the following nutritional information per serving:
  • Calories: 250
  • Protein: 30g
  • Carbohydrates: 20g
  • Fat: 5g
  • Fiber: 3g

Recipe Tips

  • For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth.
  • If you like your soup extra thick, you can add more rice or reduce the amount of broth.
  • For a creamier soup, you can add a splash of coconut milk or heavy cream at the end of cooking.
  • You can also add other vegetables like bell peppers, snow peas, or broccoli to this soup for extra nutrition and flavor.

Enjoy your delicious and comforting Asian chicken and rice soup!


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