Chicken Soup with Rice, Ginger and Soy Sauce
A chicken soup with rice that's super fast, simple and easy. Garlic, ginger, lemon and soy sauce create a savory broth. Shredded chicken thighs are juicy and meaty and tender rice adds just enough carbs to make it filling.
Materials
- 4 cloves garlic, thinly sliced
- 2" piece ginger, peeled and thinly sliced (or julienned)
- ⅓ cup jasmine rice, rinsed until water is clear
- 12-14 ounces chicken thighs, boneless and skinless
- 6 cups water
- 1 tbsp salt, kosher (or to taste)
- 2 small sweet potatoes, scrubbed and sliced ½" thick
- 2-3 tbsp lemon juice
- 2-3 tbsp soy sauce
- cilantro or parsley leaves, for garnish
- black pepper, freshly ground, for garnish
Instructions
- In a medium pot, combine the garlic, ginger, rice, chicken thighs, water and salt. Bring to a boil. Skim off any foam or scum that rises to the surface. Lower heat and cover pot with a lid partially askew. Gently simmer for 10-12 minutes, stirring occasionally.
- Add the sweet potatoes. Cook, partially covered, for 15-20 minutes, stirring occasionally, until potatoes and chicken are cooked and tender. Remove chicken from pot. Shred with two forks. Return chicken to pot.
- Stir in 2 tablespoons each of lemon juice and soy sauce. Season with more salt, if desired. Taste. Add more lemon juice or soy, if needed. Ladle into bowls and garnish with cilantro and black pepper.
Notes
-this recipe can easily be doubled. Leftovers are good for 3-4 days in the refrigerator.
-Carrots are a good substitute for the sweet potatoes.
-Any other kind of white rice can be used instead of jasmine rice.
-Thinly sliced greens (spinach, kale, bok choy, escarole) are good added at the end of the cooking time.
-Recipe adapted from Bon Appetit magazine (November 2019) "Feel Better Chicken and Rice Soup" by Andy Baraghani.