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Chicken and rice soup with leafy herbs and a lime wedge.

Healing Chicken and Rice Soup

  • Author: Lindsay
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


Healing Chicken and Rice Soup that is limey, salty, and so fresh! Garlic-ginger-infused broth, shredded chicken thighs, tender jasmine rice, fresh herbs, and peanuts. YUM.


Units Scale
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 2-inch knob fresh ginger, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 1 1/2 lbs. boneless skinless chicken thighs
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 34 cups fresh baby spinach
  • 1 cup jasmine rice
  • 68 cups chicken broth
  • juice of 4 limes (about 1/4 cup, plus more to taste)
  • a splash of soy sauce or fish sauce (optional)
  • fresh herbs for topping (mint, basil, cilantro)
  • peanuts or cashews for topping


  1. Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
  2. Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it’s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.
  3. Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
  4. Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
  5. While the rice is cooking, shred the chicken.
  6. When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.


I like to hold onto the herbs until just before serving, so I kept them separate and arranged a little herb salad atop each bowl of soup. 

Freezer Meal Version

Freeze Together:
2 tablespoons olive oil
3 cloves garlic, thinly sliced
2-inch knob fresh ginger, peeled and thinly sliced
shallot, peeled and thinly sliced
1 1/2 lbs. boneless skinless chicken thighs
1 1/2 teaspoons salt
1 teaspoon turmeric
6 cups chicken broth
juice of 4 limes (about 1/4 cup, plus more to taste)
Instant Pot Instructions: High pressure 13 mins + 10 mins natural release
Slow Cooker Instructions: High setting 6 hours (thaw first)
Final Step: Shred chicken and add 1 cup jasmine rice. Use sauté function with lid off, and cook for 15 minutes until rice is cooked. Stir in 3 cups spinach and a splash of soy sauce or fish sauce. Serve with fresh herbs (mint and basil), and crushed peanuts.
Check out our full freezer meal posts with all recipes and instructions here!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian-Inspired

Keywords: soup recipe, chicken and rice soup, turmeric recipe, healthy soup recipe, superfoods soup, detox soup