Chicken and Rice Soup with Ginger and Miso

This soul-warming chicken-and-rice soup from our Castor River Farms episode is deeply flavored and easy to make. Just poach the chicken the night before and allow the chicken to stay in the poaching liquid overnight, then use the broth as the base of the soup. Ginger, miso and garlic make this soup deeply flavorful. Top with cilantro, chile crisp, a squeeze of lime and chopped scallions if you want even more spice and complexity.

Pair with: Acidic white wine, like Seyval Blanc

Recipe by: Catherine Neville 

• Grapeseed or other neutral oil

• 3 Tbsp. minced fresh ginger

• 4 garlic cloves, minced

• ½ yellow onion, diced

• 3 quarts homemade or good quality chicken broth

• 1½ cups long grain rice

• 3 cups (roughly) cooked, shredded chicken (you can poach and cool chicken breasts or use meat from a rotisserie chicken)

• 2 Tbsp. yellow miso

• Cilantro

• Scallions, sliced 

• Lime wedges

• Chile crisp

| Preparation | In a large pot, add a swirl of grapeseed oil. Heat on medium and then add ginger, garlic and onion. Saute until fragrant and ingredients are softened. Pour in broth and add rice. Lower heat to a simmer and cook until rice is tender, about 15 to 20 minutes. Add in shredded chicken and heat through. Add miso and stir to combine, then taste for seasoning, adding more miso as well as salt if you’d like, but because broth and miso are salty, don’t salt the soup before this step. Serve soup with cilantro and scallions on top, adding a squeeze of lime and spoonful of chile crisp if you’d like.