Cozy Chicken Heart Soup with Ginger and Rice

This soup is perfect for boosting nutrient density as the weather cools. The combination of the nutrients along with the familiar meaty texture and flavor makes it easy to love.

Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 tablespoon lard
½ onion, diced
2 carrots, diced
2 celery stalks, diced
1½-inch thumb of ginger, grated
Salt
1 cup rice, rinsed
10 cups seasoned chicken broth
1 pound chicken hearts
1 pound chicken breast (or an extra pound of heart if available)
Chopped green onion, cilantro, or basil to garnish

Instructions

Add lard to heavy bottomed pot and melt on medium heat. Add onion, carrots, celery, and ginger and cook for 6-8 minutes until soft. Season with salt.
Add rice and broth, bring to a boil, then reduce temperature to a simmer. Cover pot and let cook for 15 minutes.
In the meantime, if desired, pan-fry chicken hearts and breast meat.
Cut meat into small pieces for soup and reserve.
After rice has mostly cooked, add meats and any juices to the soup and bring soup to a quick boil.
If meats have been precooked, the soup is ready to serve. If not, simmer all together for another
5-8 minutes until chicken breast is cooked through (heart is ok rare).
Optionally, garnish with chopped green onion, cilantro, or basil.

Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.