- 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
- 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.
The rice will absorb water as it sits on the stove/is stored in the fridge. Feel free to add more water/stock when you’re reheating the leftovers.
Keywords: miso chicken and rice soup, easy chicken and rice soup