Chicken and Rice Soup with Green Chiles and Ginger

Chicken and Rice Soup with Green Chiles and Ginger

This soup is the bomb, plain and simple. A nice switch up from a classic chicken noodle, the rice is actually an amazing alternative. Typically soups will have you cook your grain in the liquid-- I prefer to do them separately, as to avoid the tragedy that comes when your pasta or rice gets too soggy and sucks up all of the broth, leaving you with a chicken stew upon your second reheat (I was lazy with this one and did it anyway, be better than me folks). The chili/scallion combo makes this soup, and the peanuts may seem odd, but they are delightful in contrast and nuttiness that's perfect with these flavors.

Lastly in the world's bossiest food blog post, if you don't have homemade broth, call me. I'll make you some.

| Amanda

Chicken and Rice Soup with Green Chiles and Ginger

Adapted via Bon Appetit

2 teaspoons sugar

1 1-inch piece ginger, peeled, cut into thin matchsticks

2 cups shredded chicken

6-8 cups homemade chicken stock or low-sodium chicken broth

1 tbsp. olive oil

1-2 carrots, sliced

3 shallots, halved

4 garlic cloves, smashed

1/2 cup jasmine or basmati rice, rinsed

2 tablespoons fresh lime juice

1 tablespoon soy sauce

Kosher salt

1 small green chiles, thinly sliced

2 scallions, thinly sliced

3 tablespoons crushed roasted, unsalted peanuts

Add sugar to 1/2 cup hot water and stir, then add ginger. Allow to sit 10 minutes, then drain and set aside. Sauté the onions, garlic and carrots in olive oil on medium heat 10 minutes until soft and slightly browned. Add chicken stock and simmer for 30 minutes. Remove onions and garlic (reserve) add rice and cook on low another 20 minutes. Use knife to smash garlic, pressing it into a paste, and add to broth. Add chicken, lime juice and soy sauce and stir. Divide into bowls and top with scallions, chiles, ginger and peanuts.