top of page

Feel-Better Chicken and Rice Soup


  • ¾ lb. skinless, boneless chicken thighs

  • 5 cups chicken broth

  • 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

  • 2Tbsp. fresh lemon juice

  • 2 Tbsp. soy sauce

  • ½ bunch cilantro, coarsely chopped

  • Freshly ground black pepper


  1. Bring chicken, rice, garlic, ginger, and 5 cups chicken broth 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.

  2. 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.

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



Commenting has been turned off.
Post: Blog2_Post
bottom of page