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–+ servings
Mustard Green Soup with Chicken and Rice

Mustard Green Soup with Chicken and Rice

There’s something about a warm, homemade meal that feels like a hug in a bowl. I’ve been experimenting with this recipe for a while, and the combination of marinated chicken thighs, vibrant mustard green soup, and tender rice hits the spot every time. On cozy evenings, I love making this creamy mustard soup with chicken and rice to warm my soul.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Soup, Dinner, Chicken
Cuisine Fusion Food
Servings 2 people

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.
Keyword How to make creamy green soup, Easy soup recipe with chicken and rice, Creamy green mustard sauce for chicken, Green mustard soup, Chicken and rice soup
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