Chicken and Rice Soup with Lemon and Ginger
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Ingredients
1 tablespoon olive oil
½ cup chopped onion
1 ½ tablespoons finely chopped fresh ginger
1 tablespoon white miso
1 pack (8 oz) chopped cremini mushrooms
4 ½ cups unsalted chicken stock
1 ½ cups shredded grilled chicken breast, skinless
3 cups chopped bok choy
1 sachet (8.5 oz) pre-cooked brown rice
1 tablespoon low-sodium soy sauce
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
To make
The combination of lemon and ginger gives this delicious soup a special brightness.
Heat the oil in a roasting pan over medium-high heat. Add the onion, ginger, and miso; simmer for 4 minutes. Add the mushrooms; simmer for 2 minutes. Add broth, chicken, and bok choy; bring to a boil. Reduce the heat and simmer for 8 minutes.While the soup is boiling, cook the rice according to the directions on the package. Add the rice, soy sauce, salt and pepper to the soup; cook for 4 minutes or until the bok choy is tender. Remove from heat; add lemon zest and juice.
Heat the oil in a roasting pan over medium-high heat. Add the onion, ginger, and miso; simmer for 4 minutes. Add the mushrooms; simmer for 2 minutes. Add broth, chicken, and bok choy; bring to a boil. Reduce the heat and simmer for 8 minutes.While the soup is boiling, cook the rice according to the directions on the package. Add the rice, soy sauce, salt and pepper to the soup; cook for 4 minutes or until the bok choy is tender. Remove from heat; add lemon zest and juice.
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Author:Admin
Published: 11/20/2023 8:42 PM
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