Chicken and Rice Soup

soup chicken rice garlic ginger sweet potato lemon juice soy sauce cilantro healthyish feel good food plan

Andy Baraghani

2–4 servings

Source

Ingredients

¾ lb. skinless, boneless chicken thighs

⅓ cup jasmine rice, rinsed

4 garlic cloves, thinly sliced

1 2" piece ginger, peeled, thinly sliced

Kosher salt

2 small sweet potatoes, unpeeled, cut into ½"-thick rounds

2 Tbsp. fresh lemon juice

2 Tbsp. soy sauce

½ bunch cilantro, coarsely chopped

Freshly ground black pepper

Method

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.

Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

Divide soup among bowls. Top with cilantro and lots of black pepper.

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.