Description
A comforting and flavorful chicken soup with rice, ginger, and soy sauce that is perfect for warming up on a chilly day. This recipe is easy to make and packed with aromatic ingredients.
Ingredients
Units
Scale
For the Soup:
- 4 cloves garlic, thinly sliced
- 2" piece ginger, peeled and thinly sliced (or julienned)
- 1/3 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 1/2" thick
For Garnish:
- 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 the 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 the pot. Shred with two forks. Return chicken to the 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.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
