Creamy Chicken & Rice Soup with Asian Greens
A comforting, simple soup that combines tender chicken, rice, and fresh Asian greens with the mild flavor of green garlic. A twist on classic chicken rice soup.
Ingredients
- chicken thighs boneless, skinless, cut into bite-sized pieces1 lb
- green garlic stalks white and light green parts, sliced thin2 large
- white onion diced½
- celery ribs diced4
- carrots diced2
- white rice uncooked¾ cup
- chicken stock6 cups
- whole milk½ cup
- tatsoi roughly chopped1 bunch
- komatsuna roughly chopped1 bunch
- kosher saltto taste
- black pepperto taste
Instructions
- 1
In a large pot, combine chicken, green garlic, onion, celery, carrots, rice, and chicken stock. Bring to a boil.
- 2
Reduce heat and simmer until rice is tender and chicken is cooked through, about 20 minutes.
- 3
Stir in milk and chopped tatsoi and komatsuna. Cook until greens are just wilted, 2-3 minutes.
- 4
Season with salt and pepper to taste. Serve hot.
Notes & Variations
- • For the creamy element: Use milk, cream, half-and-half, or even coconut milk. You can also skip it entirely for a lighter broth.
- • Vegetables: This is a great catch-all recipe. Add potatoes, other root vegetables, or whatever you have on hand.
- • Green garlic adds a mild, sweet onion flavor. Substitute with regular onion or garlic if needed.
- • Tatsoi and komatsuna can be substituted with bok choy, mizuna, spinach, or any tender greens.