There’s something about a warm, homemade meal that feels like a hug in a bowl. I’ve been experimenting with this mustard green soup for a while, and the combination of marinated chicken thighs, vibrant mustard green soup, and tender rice is surprisingly good.
This recipe balances nutrition with great flavors, all while staying simple cooking steps. The creamy texture pairs great with tender chicken and rice. On a cozy night, this dish hits the spot every time. It is one of my go-to meals, so let’s me show you.
What You’ll Need
For the Creamy Mustard Green Soup:
– 2 cups chicken stock soup or water
– 1 cup mustard green, chopped
– 1 cup spinach, chopped
– 3 garlic cloves, minced
– 1 small onion, finely diced
– 2 tbsp olive oil
– ½ tsp paprika
– ¼ tsp chili flakes
– Salt, to taste
– ¼ cup heavy creamer (dairy or non-dairy)
– 1 tbsp butter
– Cilantro, blended in at the end
For the Chicken Marinade:
– 4 chicken thighs, skin-on
– ¼ tsp five spice powder
– ½ tsp black pepper
– 2 garlic cloves, grated
– 1 tbsp honey
– 1 tbsp soy sauce
– 1 tsp dark soy sauce (optional)
– 1 tbsp rice vinegar
For Servingand Garnishing:
– 1 cup cooked rice
– cilantro
– heavy cream
How to make a perfect creamy mustard green soup with chicken and rice
Marinate the Chicken
Start by mixing all the marinade ingredients in a bowl. Add the chicken thighs and coat them evenly. Marinate for at least 30 minutes, but if you have time, let it sit for a few hours or overnight in the fridge. The longer it marinates, the more flavor the chicken absorbs.
Prepare the Creamy Mustard Soup
– Heat olive oil in a large pan over medium heat.
– Add the diced onion and cook until soft, about 3 minutes. Toss in the garlic, paprika, chili flakes, butter and a pinch of salt. Stir for a minute until fragrant.
– Pour in the veggie soup and chicken broth and cook until boil.
– Add the chopped mustard greens and spinach to the pan. Stir frequently and cook for about 3 to 4 minutes.
– Blend the mixture in a blender along with heavy cream and cilantro until smooth. (You can blend it with an immersion blender)
– Taste and adjust the salt.
Serve it All Together
Spoon the creamy mustard soup into a bowl. Add a serving of cooked rice and top with the chicken thigh. Garnish with extra cilantro and heavy cream if you like.
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Tips for the Best Creamy Mustard Soup with Chicken and Rice
Blend Cilantro at the End
Adding cilantro right before serving gives the sauce a fresh pop of flavor. If you add it too early, it can lose its brightness. Use a blender or immersion blender to mix it in for the best results. Don’t skip this step; it makes a noticeable difference in taste.
Marinate the Chicken Thoroughly
The chicken thighs need at least 30 minutes in the marinade, but longer is better. If you’re short on time, 30 minutes will do, but overnight marinating will infuse them with more intense flavor. Be sure to coat each thigh evenly and massage the marinade in for the best results.
Adjust the Creaminess
The creamer you use can significantly change the texture of your soup. For a lighter version, go with non-dairy creamer. If you want it extra rich, opt for heavy cream. Adding butter helps round out the flavors, but you can skip it for a lighter option.
This creamy green soup with chicken and rice is perfect for a cozy night in. It’s hearty, flavorful, and surprisingly easy to make. Try it and let me know how it turns out!
Mustard Green Soup with Chicken and Rice
Equipment
- 1 Blender
Ingredients
For the Creamy Mustard Green Soup:
- 2 cups chicken stock soup or water
- 1 cup mustard green chopped
- 1 cup spinach chopped
- 3 garlic cloves minced
- 1 small onion finely diced
- 2 tbsp olive oil
- ½ tsp paprika
- ¼ tsp chili flakes
- Salt to taste
- ¼ cup heavy creamer dairy or non-dairy
- 1 tbsp butter
- Cilantro blended in at the end
For the Chicken Marinade:
- 4 chicken thighs skin-on
- ¼ tsp five spice powder
- ½ tsp black pepper
- 2 garlic cloves grated
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp dark soy sauce optional
- 1 tbsp rice vinegar
For Servingand Garnishing:
- cooked rice
- cilantro
- heavy cream
Instructions
Marinate the Chicken
- Start by mixing all the marinade ingredients in a bowl. Add the chicken thighs and coat them evenly. Marinate for at least 30 minutes, but if you have time, let it sit for a few hours or overnight in the fridge. The longer it marinates, the more flavor the chicken absorbs.
Cook the Chicken
- Heat a pan over medium-high heat. Add a drizzle of oil and place the marinated chicken thighs skin-side down. Let them sear for about 5-8 minutes to get a crispy golden skin.
- Flip the chicken and cook the other side for another 5 to 6 minutes, or until fully cooked. Set the cooked chicken aside and let it rest for a couple of minutes.
Prepare the Creamy Mustard Soup
- Heat olive oil in a large pan over medium heat.
- Add the diced onion and cook until soft, about 3 minutes. Toss in the garlic, paprika, chili flakes, butter and a pinch of salt. Stir for a minute until fragrant.
- Pour in the veggie soup and chicken broth and cook until boil.
- Add the chopped mustard greens and spinach to the pan. Stir frequently and cook for about 3 to 4 minutes.
- Blend the mixture in a blender along with heavy cream and cilantro until smooth. (You can blend it with an immersion blender)
- Taste and adjust the salt.
Serve it All Together
- Spoon the creamy mustard soup into a bowl. Add a serving of cooked rice and top with the chicken thigh. Garnish with extra cilantro and heavy cream if you like.
