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Schloop Soup

  • Author: Misfits Market


  • 2 tablespoons olive oil
  • 2 onions, finely diced
  • 3 carrots, peeled and finely chopped
  • 3 celery stalks, finely chopped
  • 2 bay leaves
  • ½ cup Jasmine rice, rinsed and drained
  • 6 cups chicken stock or broth (can be homemade or boxed)
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar-based hot sauce (like Red Clay)
  • 1 cup cooked shredded chicken
  • 1 bunch Tuscan kale, leaves removed, torn into 1-inch pieces
  • ¼ cup dill, roughly chopped
  • Kosher salt
  • Freshly ground pepper


  1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery, season with 1 teaspoon salt. Cook, stirring occasionally until onions are translucent and carrots soften, about 5 minutes. Add bay leaves, cook for another minute, then add in rice and broth.
  2. Bring broth to a simmer, lower heat to medium-low, cover then cook for 15 to 18 minutes until rice is tender. Stir in soy and hot sauce, season with salt and pepper to taste. Add cooked chicken and kale, and cook for 2 to 3 minutes until kale is wilted.
  3. Divide soup into bowls and top each one with dill.