Dive into a bowl of pure comfort with this vibrant Green Herby Chicken and Rice Soup! Inspired by the rich flavours of Molokhia, this nourishing dish is packed with fresh spinach and coriander, known for their antioxidant properties, and tender chicken, leaving you feeling utterly rejuvenated and deliciously satisfied.
frozen
cooked
In a bowl, combine the Lebanese 7-spice with salt and a drizzle of extra virgin olive oil. Add the chicken thighs and toss until they are evenly coated. Set aside to marinate.
Peel and finely slice the garlic and red onion. Mince the coriander, including the stalks. Trim and thinly slice the jalape o.
Place the sliced red onion in a bowl with the red wine vinegar and season with salt. Toss everything together and set aside to pickle while you prepare the rest of the dish.
Heat a generous drizzle of extra virgin olive oil in a saucepan over a medium-high heat. Once hot, add the seasoned chicken thighs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Transfer the cooked chicken to a clean board or plate, cover, and let it rest.
Add the sliced garlic and minced coriander to the same saucepan (with any residual chicken juices). Cook, stirring continuously, for 3-4 minutes until the mixture turns dark green and becomes fragrant.
Pour in the chicken stock and add the frozen spinach to the saucepan. Gently simmer the mixture until the spinach has fully defrosted. Taste the soup and season with additional salt and black pepper if needed.
Reheat the cooked rice according to its package instructions. Slice the rested chicken thighs into strips. Divide the reheated rice among serving bowls, then top with the sliced chicken. Ladle the hot soup over the chicken and rice. Garnish each serving with the pickled red onion, sliced jalape o, and a drizzle of the pickled onion brine.
Serve immediately and enjoy your nourishing Green Herby Chicken and Rice Soup.
For an extra depth of flavour, you can marinate the chicken thighs for longer, even overnight, in the spice mixture.
If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender before adding the chicken and rice.
To add a zesty kick, squeeze some fresh lemon juice over the soup just before serving.