This creamy, spicy chicken and rice soup is a great healthy substitute for chicken noodle soup.

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This healthy chicken soup is a great variation of the old standby of chicken noodle soup.  I use this soup to take to friends in recovery from an illness.  I always get great feedback. I like to use chicken thighs in my soup because they don’t taste as dry.  But chicken breast or thighs are very tasty.

Start by cutting your chicken into 2 inch cubes and put into a dish.  Stir in the fish sauce and lime juice, which become a marinade.  Let this sit for at least 30 minutes. 

Meanwhile mix the broth, lemon grass and ginger in a large sauce pan.  Lemon zest can be substituted for the lemon grass.  I also sometimes use the ginger paste instead of fresh ginger.  Once the mixture is boiling, add the rice, bring to a simmer and cover.  Cook until just before the rice is tender.

Now add the coconut milk and bring back to a simmer.  I will sometimes use unsweetened boxed coconut milk.  It will tend to not thicken as well.  So I will thicken it with 3 tbsp. of corn starch mixed in one half cup of water.  Stir in the chicken along with the marinade and cook until the chicken is done, about 2 minutes. 

Remove from the heat and mix in the chiles and cilantro.  Serve in a bowl while hot.

Recipe

Healthy Asian Chicken and Rice Soup is Perfect for a Cold Winter Night

Servings: 4
1 lb. boneless skinless chicken breasts or thighs
1 quart Chicken broth
3 tbsp. Asian fish sauce
1 ½ tbsp. lime juice
3 tbsp. lemon grass paste
2 tbsp. grated ginger
¾ cup brown rice
1 ¾ cups unsweetened coconut milk (15 oz. can)
½ jalapeno pepper, seeds removed and minced
3 tbsp. cilantro, chopped

Cut the chicken into 2 inch cubes and put into a bowl. Add fish sauce and lime juice and set aside. Add the broth, lemon grass, and ginger to a large sauce pan and bring to a boil. Add the rice, cover, and simmer until just before it is tender. Add the coconut milk and bring back to a simmer. Stir in the chicken and the marinade. Cook until the chicken is done, about 2 minutes. Remove from heat and add the chiles and cilantro.

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