Ginger Chili Chicken Rice Soup

Well….it’s finally happened.  Cold and flu season has hit my house.  I thought we were going to make it the entire winter, but no such luck.  No worries, though!  When it hits, I make a big batch of Ginger Chili Chicken Rice Soup.  It just so delicious…..even with a stuffed head!  It has all of the comforts of traditional chicken soup, but you can actually taste it with a cold and it might even put some pep in your step.  When I’m not feeling well, I always look to use chili peppers, garlic, or ginger to help give my immune system an extra boost.

All of the chopping and mincing might sound like a lot of work, but there are so many convenience options at the store.  Feel free to use prechopped onions, shredded carrot, or garlic and ginger from the tubes or from the freezer section!  No need to slave over the stove!

When the soup is finished, it gets garnished with fresh lemon zest and chopped cilantro.  The end results are a perfect balance of savory and sweet and loaded with stomach-soothing ginger and a very mild, good-for-the sinuses heat in the end.

Ginger Chili Chicken Rice Soup

  • Servings: 6
  • Difficulty: easy
  • Print

3 tablespoons coconut oil

1.5 cups yellow onion, diced small

7 ounces matchstick shredded carrots

1 jalapeno, seeds in, finely chopped

5 cloves garlic, fresh, minced

3 tablespoons fresh grated ginger

1.5 teaspoons Sriracha Sauce

2 tablespoon soy sauce

64 ounces water

2 tablespoons chicken soup base (I use better than bouillon)

1 1/4 cups white or brown rice (not quick cooking)

2 cups diced rotisserie chicken

Juice from 1 lemon

1 bell pepper, small dice.  (I used red)

2 green onions, cut on the bias

Garnish:   1/4 cup chopped cilantro blended with zest of one lemon

Directions:

In a large soup kettle, combine coconut oil, diced onion, carrot, and jalapeno.  Cook over medium heat until onions are translucent and cooked through.  Add ginger and garlic.  Cook 2 minutes.  Add Sriracha, soy sauce, water, chicken soup base, and rice.  Bring to a boil.  Reduce heat to low and let simmer for 20 minutes or until rice is almost cooked through.  Add chicken, lemon juice, bell peppers, and green onion.  Let cook for 5 more minutes or until peppers are slightly tender.  Remove from the heat, serve and garnish with the lemon zest and cilantro blend.

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