This recipe for a miso chicken and rice soup uses pantry basics to create a nourishing, warming, healthy soup. With ginger, miso, rice, and chicken broth, you can have an easy soup for 6-8 people ready in less than an hour.
I'm writing this recipe from day 4 of my Coronavirus quarantine. I hope that in a few months I look back at this blog post and think, wow wasn't that a strange time! In anxious times, we tend to focus on what we can control. And frankly, we can't control a whole lot right now. So we have to stay inside.
Stay inside to give more vulnerable populations a fighting chance. Stay inside to not overwhelm healthcare systems.
This isn't meant to be hysterical or fear-mongering, but the best thing we can do is stay home.
Make soup. Do baking projects. Take walks. Read books. Try to stay off Twitter. (Haha stay offline?!!!!???!!!)
Like many others, I've been using my pantry to make food for the past few days and wanted to share an easy and delicious miso chicken and rice soup I made that was basically pulled out of the pantry. Pro-tip: I used leftover roasted chicken, and I also saved the bones from that chicken in the freezer for a future bone broth I'll make.
How to make a miso chicken and rice soup
First, sautee some aromatics -- 1 finely chopped onion, 3 chopped celery stalks, and 3 tablespoons (about 3 inches if you're guesstimating how much ginger root to use) of finely chopped ginger, a carrot or two if you like -- with 1-2 tablespoons of vegetable oil. Add in 1 heaping tablespoon of miso paste and stir to combine. If you're not using leftover cooked chicken, this is when you add in ground chicken to brown the meat.
Add in 1 cup of rice and 10 cups of chicken broth. I really love and recommend Better than Bouillon for chicken broth, when I don't have the time to make my own stock from scratch. Water is totally fine here too, just season it extra with garlic powder, salt, and pepper.
Let it all cook on medium heat for 20-30 minutes, until the rice is a little past al-dente; it's okay if it's a bit mushy. Taste for seasoning -- if it needs more salt, add in a teaspoon of kosher salt, and let it cook for a minute longer if you added in salt towards the end.
If you didn't use ground chicken in the soup, top the shredded cooked chicken. Serve with cilantro and a squeeze of lemon.
Miso Chicken and Rice Soup
Ingredients
- 1 medium baseball sized yellow onion
- 3 stalks of celery
- 3 tablespoons of chopped ginger
- 1 cup of rice any kind works, I like jasmine rice
- Either 1 lb of ground chicken or 1-2 cups of shredded cooked/leftover chicken
- 10 cups of chicken broth
Instructions
- First, sautee some aromatics -- 1 finely chopped onion, 3 chopped celery stalks, and 3 tablespoons (about 3 inches if you're guesstimating how much ginger root to use) of finely chopped ginger with 1 tablespoon of vegetable oil. Add in 1 heaping tablespoon of miso paste and stir to combine. If you're not using leftover cooked chicken, this is when you add in ground chicken and stir to brown the meat.
- Add in 1 cup of rice and 10 cups of chicken broth. I really love and recommend Better than Bouillon for chicken broth, when I don't have the time to make my own stock from scratch.
- Let it all cook on medium heat for 20-30 minutes, until the rice is a little past al-dente - it's okay if it's a bit mushy. Taste for seasoning -- if it needs more salt, add in a teaspoon of kosher salt, and let it cook for a minute longer if you added in salt towards the end.
- Serve into bowls - you will probably have leftovers!
- If didn't use ground chicken in the soup, top with cilantro and a squeeze of lemon.
Notes
