Jeweled Rice and Chicken Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

4 cups chicken stock or low-sodium broth

1/2 cup jasmine or basmati rice

3 tablespoons extra-virgin olive oil

1/4 cup fresh ginger matchsticks

4 garlic cloves, sliced

4 medium multi-colored carrots, unpeeled and sliced 1/4-inch thick

1/2 teaspoon ground turmeric 

Kosher salt

1/3 cup sliced almonds

1/2 rotisserie chicken (about 1 1/4 pounds)

3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 cup chopped cilantro

Directions

  1. Bring the stock and 4 cups water to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low and let simmer while you prepare the aromatics.
  2. Heat 2 tablespoons olive oil in a large saucepan. Add the ginger and garlic and cook over medium heat, stirring, until just starting to brown, 2 to 3 minutes. Stir in the carrots, turmeric and a generous pinch of salt and cook until the carrots glisten and the mixture is very fragrant, about 2 minutes. Add the hot stock mixture and simmer over medium heat until the carrots are tender and the rice is very soft, 8 to 10 minutes. 
  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet. Add the almonds and cook over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer the toasted almonds to a plate and season lightly with salt. 
  4. Remove and discard the skin and bones of the chicken, then pull the meat into bite-size pieces. Add the chicken, lime juice and fish sauce to the saucepan and cook until warmed through. Stir in 1/2 cup cilantro and season with salt. To serve, ladle the soup into bowls and top with the toasted almonds and the remaining 1/2 cup chopped cilantro.