Feel-Better Chicken and Rice Soup
Ingredients
¾ lb. skinless, boneless chicken thighs
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 – 2” piece of ginger, thinly sliced
2 small sweet potatoes, unpeeled, cut into ½”-thick
2 tbsp fresh lemon juice
2 tbsp soy sauce
½ bunch cilantro, coarsely chopped
Directions
- Bring chicken, rice, garlic, ginger, and 6 cups water to a boil in a large saucepan.
- Add a big pinch of salt. Reduce heat to medium-low and simmer uncovered, 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.
- Shred chicken, then return to pot.
- Stir in lemon juice and soy sauce; taste soup and season with salt if needed.
- Top with cilantro and lots of black pepper.
Notes
- 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.