Feel-Better Chicken and Rice Soup
- Preparing Time: -
- Total Time: -
- Served Person: 2–4 servings
- kosher salt
- freshly ground black pepper
- 2 tbsp. soy sauce
- 2 tbsp. fresh lemon juice
- 12 oz. skinless, boneless chicken thighs
- â…“ cup jasmine rice, rinsed
- 4 garlic cloves, thinly sliced
- 1 (2-inch) piece ginger, peeled, thinly sliced
- 2 small sweet potatoes, unpeeled, sliced into â½â€-thick rounds
- â½ bunch cilantro, coarsely chopped
- Carbohydrate 27 g(9%)
- Cholesterol 83 mg(28%)
- Fat 14 g(22%)
- Fiber 2 g(10%)
- Protein 17 g(34%)
- Saturated Fat 4 g(20%)
- Sodium 541 mg(23%)
- Calories 311
Preparation 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 pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15–20 minutes. Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot; discard bones. Stir lemon juice and soy sauce into soup; taste and season with salt if needed. Ladle soup into bowls and top with cilantro and lots of pepper. Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
Preparation 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 pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15–20 minutes. Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot; discard bones. Stir lemon juice and soy sauce into soup; taste and season with salt if needed. Ladle soup into bowls and top with cilantro and lots of pepper. Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
