This sunny soup will brighten up your day, give your immune system a boost, and your digestive system a big hug. The golden broth is spiked with anti-inflammatory turmeric and ginger and is naturally thickened thanks to jasmine white rice. Top with a dollop of creamy, tangy yogurt and a generous sprinkling of fresh herbs!
Ingredient Highlight
Turmeric! is loaded with an anti-inflammatory compound called curcumin that has shown in studies to have similar anti-inflammatory effects as ibuprofen. Curcumin is also thought to be neuroprotective, potentially reducing cognitive decline.
Make sure to add black pepper to your turmeric to help activate the curcumin.
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 1 large bunch scallions, dark green and white/light green parts thinly sliced, separated
- 2 carrots, peeled and chopped
- 1 ½ tsp kosher salt divided
- 2 cloves garlic, smashed or chopped
- 1 heaping tbsp grated ginger
- 2 tsp ground turmeric
- 2 tsp ground coriander
- ½ tsp black pepper
- 6 cups water
- 1 lb boneless skinless chicken thighs
- ⅔ cup jasmine white rice
- 1 tbsp soy sauce or tamari
- 4 cups greens kale, spinach, mustard greens, bok choy
- 1 tbsp lime juice
- Plain yogurt for topping
- Note: this soup is pretty thick and hearty, to lighten it up and make it more soupy, just use ½ cup of rice. Alternatively you can just stir in some extra water at the end to thin it out (see recipe).
Instructions
- In a large pot over medium heat, add the oil, white and light green parts of scallion, carrots, and ½ teaspoon salt. Cook until softened, about 5 minutes.
- Add the garlic, ginger, turmeric, coriander, and pepper and cook for 30 seconds, stirring often, until fragrant. Stir in the water, chicken, rice, remaining 1 teaspoon salt and soy sauce. Increase the heat to high to bring to a boil, then reduce the heat to medium-low. Give it a stir to scrape up any rice stuck to the bottom of the pot. Simmer for 15-20 minutes or until chicken and rice are cooked through, stirring occasionally throughout, making sure rice isn’t sticking to the bottom of the pot.
- Stir in the greens until wilted. Remove from heat and stir in the lime juice. Taste and add more salt, if needed. If the consistency is too thick for you, just add in some water to thin it out. If you do add more liquid, you’ll likely want to add a bit more salt and lime.
- Serve topped with a dollop of yogurt and the green parts of scallions over top.
Items you can prep ahead (optional)
- Thinly slice scallions (dark green and white/light green parts stored separately)
- Chop 2 carrots
- Chop or smash 2 cloves garlic
- Grate 1 tbsp ginger
- Prep 4 cups greens
Substitutions:
- To make vegan, substitute the chicken thighs with tofu or ½ cup green lentils. Skip the yogurt and top with a squeeze of lime.
- Sub the fresh greens with frozen spinach (about 1-2 cups).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stove or in the microwave until warmed through. If soup is too thick, add some water and then taste to see if it now needs more salt or lime. Top with yogurt and herbs.
Servings 4 People Prep Time 10 minutes Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 1 large bunch scallions, dark green and white/light green parts thinly sliced, separated
- 2 carrots, peeled and chopped
- 1 ½ tsp kosher salt divided
- 2 cloves garlic, smashed or chopped
- 1 heaping tbsp grated ginger
- 2 tsp ground turmeric
- 2 tsp ground coriander
- ½ tsp black pepper
- 6 cups water
- 1 lb boneless skinless chicken thighs
- ⅔ cup jasmine white rice
- 1 tbsp soy sauce or tamari
- 4 cups greens kale, spinach, mustard greens, bok choy
- 1 tbsp lime juice
- Plain yogurt for topping
- Note: this soup is pretty thick and hearty, to lighten it up and make it more soupy, just use ½ cup of rice. Alternatively you can just stir in some extra water at the end to thin it out (see recipe).
Instructions
- In a large pot over medium heat, add the oil, white and light green parts of scallion, carrots, and ½ teaspoon salt. Cook until softened, about 5 minutes.
- Add the garlic, ginger, turmeric, coriander, and pepper and cook for 30 seconds, stirring often, until fragrant. Stir in the water, chicken, rice, remaining 1 teaspoon salt and soy sauce. Increase the heat to high to bring to a boil, then reduce the heat to medium-low. Give it a stir to scrape up any rice stuck to the bottom of the pot. Simmer for 15-20 minutes or until chicken and rice are cooked through, stirring occasionally throughout, making sure rice isn’t sticking to the bottom of the pot.
- Stir in the greens until wilted. Remove from heat and stir in the lime juice. Taste and add more salt, if needed. If the consistency is too thick for you, just add in some water to thin it out. If you do add more liquid, you’ll likely want to add a bit more salt and lime.
- Serve topped with a dollop of yogurt and the green parts of scallions over top.
Items you can prep ahead (optional)
- Thinly slice scallions (dark green and white/light green parts stored separately)
- Chop 2 carrots
- Chop or smash 2 cloves garlic
- Grate 1 tbsp ginger
- Prep 4 cups greens
Substitutions:
- To make vegan, substitute the chicken thighs with tofu or ½ cup green lentils. Skip the yogurt and top with a squeeze of lime.
- Sub the fresh greens with frozen spinach (about 1-2 cups).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stove or in the microwave until warmed through. If soup is too thick, add some water and then taste to see if it now needs more salt or lime. Top with yogurt and herbs.
watch & learn
Useful Videos
leave your comments!