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Spiced Chicken Greens and Rice Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled, chopped
  • 1 ½ tsp kosher salt, divided
  • 2 tbsp tomato paste
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp red pepper flakes (optional)
  • ½ tsp ground black pepper
  • 6 cups water
  • ½ cup jasmine rice
  • 1 lb boneless skinless chicken thighs
  • 6 cups loosely packed greens*
  • Plan whole milk Greek yogurt
  • Fresh parsley or cilantro, chopped
  • Pomegranate seeds (optional)
  • *Like kale, swiss chard, spinach, or use 3 cups of frozen spinach!

Items you can prep ahead (optional)

  • Chop 1 yellow onion
  • Peel and chop 2 carrots
  • Mix spices together (optional)
  • Prep 6 cups greens (or use frozen)
  • Cook the soup

Instructions

  • In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and ½ teaspoon salt. Cook for 5 minutes or until softened and lightly caramelized, stirring occasionally.
  • Add the tomato paste and cook for 1 minute, stirring often. Add the spices for another 30 seconds, stirring constantly. Quickly add the water (so the spices don’t burn), rice, chicken, and remaining 1 teaspoon salt.
  • Bring to a boil over high heat, then give the soup a stir, making sure no rice is stuck to the bottom. Simmer uncovered over low/medium-low heat for 15 minutes, or until the chicken and rice are cooked through, stirring halfway through.
  • Remove the chicken and shred it up. Return it to the soup along with your greens and stir to wilt the greens.
  • Serve topped with a dollop of yogurt, fresh herbs, pomegranate seeds (if using), and some black pepper.

Notes

Substitutions:

  • To make vegetarian, substitute the chicken with 2 (15 oz) cans of white beans or chickpeas. Top with a dairy-free yogurt or just a squeeze of lemon.
  • Substitute rice with quinoa or a small pasta shape.

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. Top with all the toppings.