Make our favorite dinner recipe with us

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into large pieces)
• 4 cup Chicken Broth (low‑sodium)
• 2 clove Garlic (minced)
• 1 piece Shallot (finely diced)
• 1 piece Jalapeno (seeded, minced)
• 1 inch Fresh Ginger (peeled, sliced)
• 1 piece Lime (juiced)
• 2 stalk Green Onion (white parts for cooking, green tops for garnish)
• 4 cup Baby Spinach (fresh, washed)
• 2 tbsp Soy Sauce (regular, low‑sodium if desired)
• 0.5 cup Heavy Cream (full‑fat)
• 1 cup White Rice (uncooked; yields about 3 cups cooked)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)

Instructions

1. Cook Chicken in Crock Pot

   Place the chicken pieces in the crock pot, add 1 cup of water, cover and set to low for 2 hours until tender.

   Time: PT2H

2. Chop Aromatics

   Mince the garlic, dice the shallot, seed and mince the jalapeno, peel and slice the ginger, slice the white parts of the green onions, and juice the lime.

   Time: PT10M

3. Sauté Onion, Garlic, and Jalapeno

   Heat olive oil in a skillet over medium‑high heat. Add the shallot, garlic, and jalapeno and sauté for about 5 minutes until softened and fragrant.

   Time: PT5M

   Temperature: medium-high

4. Add Chicken Broth

   Pour the chicken broth into the skillet, stir, and bring to a gentle boil.

   Time: PT5M

   Temperature: medium-high

5. Wilt Spinach

   Add the baby spinach to the boiling broth and stir until completely wilted, about 2 minutes.

   Time: PT2M

   Temperature: medium-high

6. Blend Soup

   Transfer the hot mixture to a blender, add the sliced ginger, and blend until completely smooth. Vent the lid slightly to allow steam to escape.

   Time: PT3M

7. Combine Soup Base

   Return the blended soup to the skillet, stir in the lime juice and soy sauce, and heat gently for 2 minutes.

   Time: PT2M

   Temperature: medium

8. Shred Chicken

   Remove the cooked chicken from the crock pot and shred it using two forks into bite‑size pieces.

   Time: PT5M

9. Finish Soup

   Add the shredded chicken to the soup, pour in the heavy cream, and stir over low heat for about 5 minutes until the soup is heated through but not boiling.

   Time: PT5M

   Temperature: low

10. Cook Rice

    While the soup simmers, cook the rice according to package directions (usually 15 minutes). Fluff before serving.

    Time: PT15M

    Temperature: boil

11. Plate and Garnish

    Ladle the hot soup over a bed of cooked rice in bowls and garnish with the green onion tops.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

40g

Fat

12g

Fiber

3g