Thai Chicken & Rice Soup

This quick and easy soup is the perfect solution for busy fall weekdays. The broth is infused with the rich, aromatic flavors of our Ginger Infused Olive Oil and Black Garlic Balsamic Vinegar, giving it a delicious umami depth. With tender white rice, rotisserie chicken (great for using leftovers), fried eggs, and fresh herbs, this hearty dish is satisfying and comforting.

Serves 4 

Ingredients: 

Broth: 

4 cups chicken broth 

1 tablespoon Ginger Infused Olive Oil 

1 tablespoon Black Garlic Balsamic Vinegar 

1 tablespoon soy sauce 

2 teaspoon fish sauce 

2 cups cooked white rice 

2 cups rotisserie chicken, shredded or sliced 

4 fried eggs 

2 tablespoons chili crisp 

1/2 cup fresh scallions, chopped 

1/4 cup fresh cilantro, chopped 

Fleur de Sel, to taste 

Instructions 

Place broth, olive oil, balsamic, soy sauce, and fish sauce in a large saucepan, whisk to combine. Bring the broth to a low simmer over medium heat and cook for 15 minutes. 

Divide rice and broth between bowls and top with chicken, eggs, chili crisp, scallions, and cilantro. Season to taste with salt, and enjoy.