Go Back
–+ servings

Green Herby Chicken and Rice Soup

A comforting and nourishing chicken soup packed with flavors and nutrients, inspired by traditional Molokhia.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 pound skinless chicken thighs
  • 1 tablespoon Lebanese 7-Spice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic finely sliced
  • 1 medium red onion peeled and sliced
  • 2 tablespoons apple vinegar
  • 1 medium jalapeño trimmed and sliced
  • 1 tablespoon coriander minced
  • 2 cups frozen spinach chopped
  • 4 cups chicken stock
  • 2 cups cooked rice for serving

Method
 

  1. Add the 7-spice into a bowl with salt and a drizzle of olive oil. Toss the chicken thighs through until evenly coated. Set aside.
  2. Peel and finely slice the garlic and onion, and mince the coriander, stalks and all. Trim and thinly slice the jalapeño.
  3. Add the onion into a bowl with apple vinegar and season with salt. Toss together and set aside to pickle.
  4. Into a saucepan, add a generous drizzle of olive oil and place on medium-high heat. Cook the chicken on both sides until golden brown and cooked through, about 8–10 minutes. Transfer to a clean board or plate, cover, and let rest.
  5. Add the garlic and coriander into the pan where you cooked the chicken, stirring until dark green and fragrant—about 3–4 minutes.
  6. Pour in the chicken stock along with frozen chopped spinach. Gently simmer until the spinach has defrosted. Taste your soup then season if needed.
  7. Reheat cooked rice according to package instructions while your soup simmers.
  8. Slice the rested chicken into strips. Share rice between bowls, top with sliced chicken, and pour over your vibrant green soup. Garnish with pickled onion slices, jalapeños, and a drizzle of pickled onion brine.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

Tried this recipe?

Let us know how it was!