Soup Series Wrap-Up

Alright, team. The time has come. It’s our Soup Series wrap-up!

I am Minnesotan through and through, and when the weather turns, I make soup AT LEAST 2-3 times per week. Not an exaggeration. I feel like my whole life has been preparing me for this series – and it has been exactly as fun, cozy, and delicious as I had imagined.

My hope for the soup series was that it could be almost like a broad and exciting idea board for you – that as you approached the season and looked for new recipes to fill in your soup schedule (a slow food soup on the weekend, a quick soup for a weeknight), we could give you ideas or starting points from which you could take and build a soup that would perfectly fit YOUR moment.

And so many of you have done that with this series. Hearing your stories of the soups you’re making, who or what you’re making them for, what you loved, what you changed, and how it made your day a little better – I LIVE FOR THIS. Thank you for cooking along with us through this series and letting us share these moments with you.

Today we’re taking a look back at the series – its most memorable and delicious moments, a handful of your soup photos, and some of the things you’ve said about it. It’s like end of senior year slideshow… but for soups? Very normal.

Why The Soup Series Has Been So Great This Season

There are few things more fall-ish than returning from the apple orchard, tucking into your comfiest hoodie, opening the window, and starting up a big, bubbling pot of soup on the stove.

Soup is one of those food groups – can we call it a food group? – that is just never wrong for fall in the Midwest. It makes for a perfect weekend project. It’s there for you on weeknights. It can compliment a holiday meal. You can go nutritious or indulgent with it, quick or slow-cooked, meaty or completely meatless. It can handle any ingredients you throw at it (looking at you, CSA vegetable overload!) and it can shape-shift easily to be exactly what you need (dairy free, gluten free, any other thing).

It just doesn’t get any better than humble, friendly, works-for-everyone soup.

Soup for prez!

Introducing: The Soupys

It’s time to review some series highlights and hand out some Soupy awards to some of our most-loved soups from The Soup Series! ❤️

Think the Academy Awards, or maybe better yet, the Dundees, but with no fashion blunders or Michael Scott moments. (But maybe we can all channel some Michael Scott with this. Would that really be so bad?)

With that, here are some of our favorite highlights and notable mentions from the soup series.

🏆 Best Soup for Dippers 🏆

Did you expect anything less from our favorite Sausage, Kale, and White Bean Soup? Herby Italian sausage, kale, smoky paprika, creamy beans and potatoes, and a splash of cream. This is a must-make for soup season! And really, this is a soup made for dunking, scooping, just getting after it with any and all of the extras you can. You can use softer bread to sop up the broth, or crispier bread to scoop up the chunks… you can do it all with this one. Those peppery torn croutons on top are a match made in heaven.

Soooo good!! Added some carrots just because I had them and some Parmesan on top once finished cooking. My husband said ‘I’m not usually a soup guy but man that’s good!’ Thank you!!!

Sarah

🏆 Best Soup to Make You Love Mushrooms 🏆

It’s gotta be the Creamy Mushroom Soup! Earthy mushrooms, velvety broth, onions and shallots, plus splashes of white wine and cream to finish. The flavors are rich, complex, comforting, and delicate all at once – and the thinly sliced mushrooms make it a win with the mushroom texture being barely-there in all the right ways. It’s an otherworldly soup moment with this one!

I made this today – it is truly epic!! And making the broth is a MUST!!!. I could eat this EVERY. SINGLE. DAY!!! Thanks!

Lee

🏆 Best Soup for Cozy Couch Weeknights 🏆

This Smoky Red Lentil Soup with Spinach is it! It’s ultra-creamy, totally vegan, and packed to the brim with veggies, red lentils, coconut milk, plus lots of spices. A total win for the coziest months of the year!

I made this at 8 AM after reading the recipe. It’s is absolutely delicious! The combination of coconut milk and paprika makes it taste much more decadent than it is.

Jennifer

🏆 Best Fall Classic Soup 🏆

The Sunday Chili is here for you! It’s got all of the best ingredients – Beef, bacon, tomatoes, chopped veggies, beans, and spices. It’s a fall essential!

Okay, this is the BEST chili I have ever made. I was always a wing-it girl when it comes to chili but following these instructions resulted in the best chili. So delicious. I didn’t have bacon so the next time will be even better!

Kiersten

🏆 Best Show-Stopper Soup 🏆

Give it up for this Thai Coconut Soup with Tofu and Rice! The flavor here is BIG and BOLD and there are not any sad feelings about any of it. A savory coconut creamy broth, swirls of chili oil floating on top, beautiful veg and cubes of flavor-soaked tofu, and a pile of steamy rice at your service, ma’ams and sirs. YUM!

This is bonkers good! Thank you for being so darn talented.

Jes

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Thank you, friends, for letting us peek into your kitchens and see what you’ve been making. It’s a true joy for us to see you making Pinch of Yum recipes for yourself, your family, your friends, and your community. ❤️

Keep an eye on the blog for our next series announcement coming your way soon! You’re not going to want to miss this one. Think snowy days (maybe?), food shared with friends and family, cozy smells filling up your kitchen all day, and foods that hug your heart. EEEP! I’m buzzing. Stay tuned.

PS. Need the complete list of all our soups from this series? Catch all of our soup recipes here!

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Chicken Tortilla Soup

It’s hard to take a parade around Soup Town without a quick jaunt through everyone’s favorite smoky, scoopy, top-able chicken tortilla soup.

Thin, but not too brothy. Just enough to stand up to deep, cozy spoonfuls and piles on piles on piles of toppings but not feel like a chili or stew. Tender chicken shreds, buttery pinto beans, all the veg flavor but no big chunks, just the right amount of heat throughout…

Ugh, is there a park bench somewhere? We might be here a while.

It’s hard to pinpoint exactly the origin of tortilla soup, but it is generally attributed to Central Mexico and especially popular in Mexico City, where it was possibly born in the nearby state of Tlaxcala (which in Nahuatl means “land of the corn” or “place where tortillas abound”). In this great guest post by Lorena Masso over on the ful-filled blog, she talks a lot about how this soup in particular represents the blending of Indigenous and Spanish cultures in much of Mexican cuisine. For example, she says Spaniards are generally thought to have introduced the concept of soup while corn is, of course, an important and vital ingredient in native culture.

Lorena also talks about how tortilla soup can be found all over Mexico and the toppings and ingredients can definitely vary from state to state. But no matter where you find it, you can always count on a rich chicken broth, roasted tomatoes, and chilis.

It is a pretty ubiquitous soup here in the U.S. as well, and it seems everyone has a recipe/style they love most. This is ours, with some shifts in ingredients and method based on preferred texture and taste. And oof, do we love it.

What’s In This Chicken Tortilla Soup

The ingredient list in any tortilla soup is usually very simple but the flavor, we assure you, is not. We like to run the aromatic veggies through the food processor, so the bits are nice and small to start things out. Red onion, a hefty amount of garlic, and then a jalapeño, but you could sub any kind of pepper you like. A chipotle would be great here, dried guajillo or ancho chili for a more authentically Mexican take, or a green bell pepper if you are on the Midwestern level spice chart.

You could add other veg if you like, it’s yours to play around with! Also, how are you about big tomato chunks in your soup? We are a little 👀 👀 about them, so we used a can of crushed tomatoes. Delicious tomato flavor with none of the surprise smush-cubes, you know?

But the real bonus of using a can of crushed tomatoes is the ever so slight, almost elegant thickening it brings to this soup. Kicks things up just one notch on the luxe chart and for that, we are big, big fans. If you are looking for an even thicker soup, some recipes will thicken with blended dried tortillas or cornmeal.

Beyond that all you need is:

• Chicken thighs (chicken breasts would work too, but chicken thighs are a real flavor-win here)
• Veggie broth
• All the toppings in the world! (Cilantro? Mm hmm. Some crema and cotija cheese? Yep. Homemade fried tortIlla strips? HELLO YOU ANGEL.)

How To Make Chicken Tortilla Soup

After you’ve assembled all your players, the process is pretty simple. We’ve done it on the stovetop and in the Instant Pot so really, it’s up to your mood.

1. Veggies. Again, we preferred a buzz through the food processor, but you could certainly do a rough chop if that’s more your soup texture. Sauté until soft and fragrant.
2. Simmer. Add your crushed tomatoes, broth, and chicken thighs and let them simmer for a bit.
3. Shred & stir. Once cooked, pull the chicken out to shred and then add back in along with the beans and any extra broth you might want.
4. Go time, party time. Get topping, friends.

Top It All Off

Okay, what is chicken tortilla soup without the tortilla part and this is where we’re going to persuade? beg? demand? that you take a couple extra minutes and fry up your own *homemade* corn tortilla strips. YES, some of your fave tortilla chips would work totally great in a pinch but whoo-boy, these little fresh, crisp, salty strips that you made your ding-dang self?! Unmatched.

Slice up some small corn tortillas into thin strips and then quick fry them up in a pan with oil, salt, and then chomp and enjoy them for the rest of your days. That’s it. You’ve done it. High five yourself.

Now that we’ve convinced you, please also get at the ready your piles of bright cilantro and fresh lime squeezes, your buttery chunks of avocado, your salty sprinkles of cotija, your drizzles of Mexican crema, or thwaps of sour cream. Build delicious mountains in this soup and then tear them down by the spoonful.

Chicken tortilla soup is just, like, the friend that’s always there for you — comforting, flexible, easy…lovingly encourages you to make your own fried tortilla strips whenever possible. You know, like any good friend would.

Chicken Tortilla Soup: FAQs

Can I use chicken breasts instead of chicken thighs?

Yes! Of note though, there’s a bit more flavor in chicken thighs that’s really, really delicious for this soup.

How can I make this vegetarian?

This Instant Pot Sweet Potato Tortilla Soup is an excellent vegetarian-friendly alternative.

What goes with chicken tortilla soup?

Tortilla chips, fried tortilla strips, maybe even these jalapeño corn fritters. SO GOOD!

Can I freeze this soup?

Yes, definitely! Just rewarm on the stovetop.

How can I thicken this soup?

Blended dried tortilla or cornmeal can help thicken this up.

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Chicken Tortilla Soup

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4-6 servings

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Winner, winner, Chicken Tortilla Soup dinner! Tender chicken thighs, creamy pinto beans, garlic and onions, crushed tomatoes, jalapeño pepper, crushed tomatoes, and ALL the toppings. 

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Ingredients

Units

• 2 tablespoons olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced
• one 14-ounce can crushed tomatoes
• 2 1/2 – 3 cups vegetable broth
• 1 pound boneless skinless chicken thighs
• 1 1/2 teaspoons salt
• 1 can pinto beans, drained and rinsed
• crispy tortilla strips, cilantro, cotija or sour cream for topping

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Instructions

Video

1. Heat oil in a soup pot over medium heat. Add onion, garlic, and jalapeño; sauté for about 5-10 minutes or until very soft and fragrant.
   
2. Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.
   
3. Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.
   

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired

Keywords: chicken tortilla soup, tortilla soup, chicken tomato soup

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More Chicken Soups To Swoon Over

• Healing Chicken and Rice Soup (limey, salty, and fresh!)
• Country Chicken Stew (cozy, hearty, and humble)
• Queso Chicken Chili with Roasted Corn and Jalapeño (such a creamy, spicy, yummy dinner)
• Jalapeño Lime Chicken Soup (delicious served with rice!)

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Pumpkin Soup with Walnut Crispies

If a lush, beautiful, creamy and deeply delicious pumpkin something isn’t gracing your table, did fall even happen? Does the Soup Series even count if you didn’t slowly stir through this velvety, rich, golden little number?

Well, we’re here to make sure all seasonal promises are kept with this simple mellow star of a pumpkin soup.

It’s super easy, like, even with roasting a whole (tiny) pumpkin, easy. The soup is nothing short of luxurious and the little walnut crispies in there, all sweet with a hint of spicy, deliver *big time* on texture and yum. Do you also want to sprinkle a little shredded gruyere on top so you get occasional salty little cheese pulls throughout? Of course you do, why are you even asking. Some fresh little thyme specks for color and flavor? NOW YOU’RE TALKING.

Minimal Ingredients, Big Flavor

As you may or may not know, we love a good fake-fancy around here and this soup definitely fits nicely into that category. The ingredient list is actually quite short to make these big fall flavors happen. Even the roasting process is fancy-looking, what with the two whole pumpkin halves roasting away with the garlic and herbs, but it’s just a chop, scoop and slap on the pan situation. Then just let those mellow, lovely fall smells fill your kitchen.

But what you get after the roasting…blending up that savory pumpkin infused with garlic and thyme along with a few of those caramelly-roasted garlic cloves and broth, and then slowly incorporating that with a touch of creaminess until silky smooth is the stuff dreams are made of, friends.

Yes, A Whole Roasted Pumpkin!

We really do recommend using a whole little pumpkin here if you can because:

• It really is so easy and the flavor is a little deeper and more complex.
• It is SO. DARN. BEAUTIFUL.
• You have to roast up that garlic anyway because that flavor is A+ delicious.
• Seriously, that pan of golden roasted pumpkin halves filled with garlic and sprigs of thyme will have you feeling like a total fall food star. ‘Gram that business, you deserve it.

Roasting a whole gourd also just feels like a very fun fall activity, no? But if you are gourd-less and don’t want to pull one from your decorative porch display, you could probably use canned pumpkin but we haven’t tested it. It would require the whole shebang to be transferred over to the stovetop and no in-pumpkin garlic roasting would be involved which would honestly be a sad loss.

How To Make Pumpkin Soup From Scratch

We first came across this method / idea watching a very old Gordon Ramsay video on YouTube that is full of all kinds of holiday-ish vibes. Gordon (can we call him Gordon?) used a much larger, extremely festive pumpkin, but we are v v in love with these cutie little sugar pumpkins that are about the size of a butternut squash (which could totally be used too if you want to go that route with this soup). It roasts up in about 45 minutes, but this could vary depending on the size of your pumpkin. Roast, blend, assemble, eat. We love an easy roadmap.

1. Cut the pumpkin in half, scoop the guts, and place on sheet pan.
2. Cut garlic bulb in half, remove papery bits, and rub that all around the pumpkin first. Then plop it right in the pumpkin halves with some thyme sprigs, drizzle it all with oil. Take a picture.
3. Roast it up, then scoop out the flesh and puree along with a few cloves of the garlic and broth until verrrrry smooth.
4. Transfer pureed soup to your stovetop, add a little half and half, and season to taste.
5. Enjoy forever.

Now that that’s done, you can start deciding on toppings. YOU KNOW WE LOVE TOPPINGS. Cheese, little thin apple bits, more herbs, crunchy roasted kale chips, all of the above. And you will not regret for one tiny second making yourself some toasted little walnut crispies for this. Just, definitely do it, okay? Promise?

Let’s Chat Walnut Crispies

We could write an entire love letter to these walnut crispies. Like, they are ridiculously good.

They are borrowed from this pumpkin pasta of years past and they just needed to be brought back into the rotation. And they’re just a quick toss on the pan while you’re already roasting that cutie little pumpkin anyway.

After the walnuts get all roasty and fragrant, you toss them around in a little brown sugar/cayenne buttery treatment right there on the pan, sprinkle a little salt & pepper, and then just let them soak all that in, turning into the most exquisite little wondercruncher there ever was.

Subtly peeking through each velvety, creamy bite of soup with their savory, hint-of-sweet, nutty crisp to cut the richness. Oof, walnut crispies, you really do have our hearts.

But also, this soup. This bright beautiful luxe bowl of autumn, we’d marry it any day of the week.

Pumpkin Soup: FAQs

Can I use canned pumpkin?

A canned pumpkin version of this soup hasn’t been tested in the Pinch of Yum kitchen yet. It could probably work, but as a note, it would require the soup to be transferred to the stovetop and you’d miss out on some of the delicious roasty flavors.

Do you have additional topping ideas? I have a nut allergy.

Crumbled up bacon bits, pumpkin seeds, or some homemade croutons would all be great!

Can I freeze this soup?

Absolutely! This soup freezes wonderfully.

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Pumpkin Soup with Walnut Crispies

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• Author: Lindsay
• Total Time: 1 hour 20 minutes
• Yield: 6 servings

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It’s lush, it’s beautiful, it’s creamy Pumpkin Soup with Walnut Crispies! Made with a whole roasted pumpkin, garlic, cream, speckles of fresh herbs, and topped with the best sweet/savory walnut crispies. 

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Ingredients

Units

Pumpkin Soup

• 1 whole small pumpkin or 1 whole butternut squash (see notes)
• 1 head garlic
• a few sprigs of rosemary or thyme (I prefer thyme)
• olive oil
• 3–4 cups chicken or vegetable broth (depends on how big your pumpkin is / how thin you want the soup)
• 1 cup half and half or cream (optional)
• 1 1/2 teaspoon salt

Walnut Crispies

• 1 cup walnuts, chopped
• 1 tablespoon melted butter
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt (more to taste)
• black pepper to taste
• shredded Gruyere and kale chips (?) for topping

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Instructions

1. Preheat the oven to 400 degrees. Cut pumpkin or squash in half (side to side with a pumpkin, lengthwise with a squash). Scoop out the seeds and pulp from each half. Score the surface of the pumpkin or squash with a knife so all the flavors can get in there really good when it’s roasting. Place on a sheet pan.
2. Remove most of the papery stuff from the head of garlic. Cut in half (side to side). Rub garlic around the surface of the pumpkin or squash. Tuck some thyme and the garlic into each cavity. Drizzle with olive oil and some salt. Roast for 45 minutes (more or less depending on the size of your pumpkin). 
3. Meanwhile, mix the butter, brown sugar, salt, and pepper in a small bowl. When the oven timer goes off, add the walnuts to the pan and toast (with the squash) for another 8-10 minutes. 
4. Toss the toasted walnuts with the butter and brown sugar mixture – right on the sheet pan is fine. Remove the herbs; scoop the flesh of the pumpkin or squash into a blender, and add 3-4 of the roasted garlic cloves. Add broth and puree until very smooth (you may need to do this in batches).
5. Transfer pureed soup to a saucepan; season with salt, add half and half, and adjust to however you like it. 
6. Serve that silky smooth, mellow, beautiful soup topped with the brown sugar walnut crispies, grated Gruyere cheese, chopped apples, thyme, whatever you like. (I like all of it.)

Notes

Obviously pumpkins vary in size greatly. I used a little guy called a sugar pumpkin that was comparable in size with an average butternut squash.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Roast
• Cuisine: American

Keywords: pumpkin soup, pumpkin recipe, walnut crispies

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More Delicious Pumpkin Recipes To Make This Season

• Pumpkin Energy Bites (the perfect afternoon pick-me-up)
• 5 Ingredient Pumpkin Alfredo (creamy, luscious, and super simple)
• Super Moist Pumpkin Bread (easy, classic, and topped with turbinado sugar)

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Healing Chicken and Rice Soup

Things I want you to know about healing chicken and rice soup: it is limey, salty, and so fresh. It’s super satisfying thanks to juicy and garlic-ginger-infused chicken thighs and tender jasmine rice, and it can be (read: should be) loaded with fresh herbs and peanuts and more lime juice.

Knock on wood, but when you have a head cold, this will feel like an extremely delicious medical miracle. (*not a doctor, prone to exaggeration.*) I am convinced that it’s healing and happy for the body, and the soul, and people who like a lot of flavor in their life.

So Many Fresh and Healing Ingredients

It starts with the standard comforts of chicken and rice, but also includes:

• Ginger. So much ginger.
• Garlic and shallots. Just the right amount of potency.
• A turmeric dusting.
• Salty broth.
• A handful of spinach.
• Excessive amounts of lime juice.
• A lil pile of fresh mint and cilantro.
• Peanuts for crunch.

It’s savory but also bright. Warm and cozy, but refreshing. Super extra healthy, but comfort food. Plus, it’s golden and beautiful-looking.

How To Make This Chicken and Rice Soup Happen

It’s incredibly easy to bring this all together! Here’s what going down…

1. Sauté a little garlic, ginger, and shallots in a soup pot.
2. Add your chicken and spices to the pot until the chicken thighs brown. Set those aside.
3. Add in your spinach until it shrinks down and set that aside.
4. Add your rice and broth to the pot. Let that cook until the rice is tender.
5. Shred your chicken and add it (along with your spinach) back in with everything.
6. Splash a bit of soy sauce, lime juice, and fish sauce, and finish with a lil’ fresh herb treatment on top.

Let’s Get The Rice Texture Just Right

To avoid sad, mushy rice in your soup, jasmine rice is key. Make sure to add that in near the end with the broth and cook just until the rice gets soft, maybe 15-20 minutes. It’s best to not walk away from your stove in this case just so you can keep an eye on things.

How To Store Leftovers

Leftovers? But how?? You didn’t stand over the stove eating this by the ladle-full before it even made its way to the kitchen table? Just us then, okay. You can store any soup leftovers in a sealed container in the fridge for 3-4 days. The rice will likely absorb a lot of the broth as it sits in your fridge, so you may just need to add a bit more when you go to rewarm it.

Thanks to all its nutrition and big flavor and healing whole food ingredients, it is a cold-weather (and head-cold) essential. Garlic, ginger, and lime juice? These three can make it all right again. ♡

Healing Chicken and Rice Soup: FAQs

Can you freeze this soup?

You can! Details can be found in the recipe notes.

How should I save leftovers of this soup?

Just toss any leftovers in the fridge in a sealed container. Of note, this soup will absorb liquid as it rests (thanks, rice). So your leftovers may need some more water or chicken broth added to soup it all up again.

Can I make this in the Instant Pot?

Yes! Try 6 minutes on high pressure in the Instant Pot and use the quick release function. Top with herbs once the soup finishes cooking!

Can I use leftover chicken or rice?

Yes! Have some pulled rotisserie chicken from earlier this week? Great! Use that in place of chicken thighs here. Have a box of takeout rice in the depths of your fridge? Toss that in the soup! You’ve got options that’ll work great.

Prefer To Watch Instead Of Read?

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Healing Chicken and Rice Soup

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4.9 from 55 reviews

• Author: Lindsay
• Total Time: 50 minutes
• Yield: 4-6 servings

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Healing Chicken and Rice Soup that is limey, salty, and so fresh! Garlic-ginger-infused broth, shredded chicken thighs, tender jasmine rice, fresh herbs, and peanuts. YUM.

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Ingredients

Units

• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 2-inch knob fresh ginger, peeled and thinly sliced
• 1 shallot, peeled and thinly sliced
• 1 1/2 lbs. boneless skinless chicken thighs
• 1 1/2 teaspoons salt
• 1 teaspoon turmeric
• 3–4 cups fresh baby spinach
• 1 cup jasmine rice
• 6–8 cups chicken broth
• juice of 4 limes (about 1/4 cup, plus more to taste)
• a splash of soy sauce or fish sauce (optional)
• fresh herbs for topping (mint, basil, cilantro)
• peanuts or cashews for topping

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.
2. Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it’s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.
3. Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.
4. Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.
5. While the rice is cooking, shred the chicken.
6. When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.

Notes

I like to hold onto the herbs until just before serving, so I kept them separate and arranged a little herb salad atop each bowl of soup. 

Freezer Meal Version

Freeze Together:
2 tablespoons olive oil
3 cloves garlic, thinly sliced
2-inch knob fresh ginger, peeled and thinly sliced
1 shallot, peeled and thinly sliced
1 1/2 lbs. boneless skinless chicken thighs
1 1/2 teaspoons salt
1 teaspoon turmeric
6 cups chicken broth
juice of 4 limes (about 1/4 cup, plus more to taste)
Instant Pot Instructions: High pressure 13 mins + 10 mins natural release
Slow Cooker Instructions: High setting 6 hours (thaw first)
Final Step: Shred chicken and add 1 cup jasmine rice. Use sauté function with lid off, and cook for 15 minutes until rice is cooked. Stir in 3 cups spinach and a splash of soy sauce or fish sauce. Serve with fresh herbs (mint and basil), and crushed peanuts.
Check out our full freezer meal posts with all recipes and instructions here!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sauté
• Cuisine: Asian-Inspired

Keywords: soup recipe, chicken and rice soup, turmeric recipe, healthy soup recipe, superfoods soup, detox soup

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More Healthy Soups We Love

• Best Detox Crockpot Lentil Soup (so good with some warm, crusty bread for dunking)
• Spicy Instant Pot Carrot Soup (just a little bit of zing!)
• Clean Eating Instant Pot Summer Soup (so comforting and fresh)

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One More Thing!

This recipe is part of our collection of best healthy fall recipes. Check it out!

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