I like to pack as much ginger, turmeric & kale (the Trinity ingredients) into my diet as I can, and this trio of flavors is incredibly delicious. Not to mention the added bonus of the garlic and olive oil which makes this a total powerhouse soup offering many anti-inflammatory benefits. Full disclosure - I can get a little heavy handed with the ginger (I've used up to 4 inches) as I love it so much, so feel free to improvise with the measurements.
Gather the Chicken & Rice:
Have the prepared rice and shredded chicken ready and set aside.
Saute the veggies:
Heat a medium-sized soup pot over medium heat. When the pot is preheated, add 2 tbsp olive oil and the garlic and sauté, stirring frequently until the garlic becomes fragrant, about 1 minute. Add the scallions, ginger and turmeric and stir to combine, adding more olive oil if needed. Sauté for 2 to 3 more minutes.
Warm the Soup:
Next add the kale, rice, chicken stock and liquid smoke. Cover and simmer for 15 minutes giving it a stir about every now and then (see Notes).
Add the protein & seasonings:
Add the chicken, 2 tsp salt and pepper and stir to combine. Cover and simmer for another 5 minutes.
Finish the Soup & Serve:
Taste and adjust the seasoning if needed and give it a final stir. Ladle the soup into each bowl, give it a generous drizzle of olive oil, garnish with green onions and serve hot.
Notes: If using frozen broth, increase the warming time to 30 minutes giving it a stir about every 10 minutes.
Related Recipes: White Jasmine Rice Instant Pot Shredded Chicken Tender Baked Chicken Cinder Hill Chicken Stock
Ingredients
Directions
Gather the Chicken & Rice:
Have the prepared rice and shredded chicken ready and set aside.
Saute the veggies:
Heat a medium-sized soup pot over medium heat. When the pot is preheated, add 2 tbsp olive oil and the garlic and sauté, stirring frequently until the garlic becomes fragrant, about 1 minute. Add the scallions, ginger and turmeric and stir to combine, adding more olive oil if needed. Sauté for 2 to 3 more minutes.
Warm the Soup:
Next add the kale, rice, chicken stock and liquid smoke. Cover and simmer for 15 minutes giving it a stir about every now and then (see Notes).
Add the protein & seasonings:
Add the chicken, 2 tsp salt and pepper and stir to combine. Cover and simmer for another 5 minutes.
Finish the Soup & Serve:
Taste and adjust the seasoning if needed and give it a final stir. Ladle the soup into each bowl, give it a generous drizzle of olive oil, garnish with green onions and serve hot.