Chicken and Rice Soup with Garlic Broth


Chicken and Rice Soup with Garlic Broth


  • 1 tablespoon avocado or grapeseed oil
  • 1/2 teaspoon sesame seed oil
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 teaspoon minced jalapeño
  • 1 carrot, peeled and finely diced
  • 2 scallions, ends removed and cut into thin rounds
  • 1 tablespoon red miso paste
  • 4 cups Healing Garlic Broth
  • 1 cup of cooked shredded chicken
  • 1 1/22 cups of cooked jasmine or basmati rice
  • 1 heaping cup of fresh spinach leaves
  • 2 tablespoons of cilantro leaves
  • 2 teaspoons soy sauce
  • Leftover garlic from making the broth (I put in about 4 tablespoons of the leftover garlic from the broth, roughly chopped)
  • 1 lime, cut into wedges


In a medium pot, heat the avocado oil and sesame oil on medium. Add the ginger, jalapeño, carrot, and scallion. Season with sea salt and black pepper. Cook until fragrant and tender, about 5 minutes.
Add the miso paste and 4 cups of garlic broth. Bring to a boil and then reduce the heat and simmer for 10-15 minutes. Add the shredded chicken, rice, spinach, cilantro, soy sauce, and however much of the garlic from the garlic broth you want to add. Taste. Season with sea salt and black pepper if necessary. Serve with lime wedges.

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