Ginger Chicken and Rice Soup

This Ginger Chicken and Rice Soup is made with a fragrant ginger broth, juicy chicken thighs, perfectly cooked rice, and a surprising addition of sliced zucchini as it simmers. This recipe is great for a chilly evening or a quick weeknight dinner

Yield: about
Prep Time: about 10 minutes
Cook Time: about 40 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs

• 6 cups water

• ½ cup brown rice

• 1 large zucchini, cut in 1-inch pieces

• 2 Tbsp neutral oil

• 2 Tbsp minced ginger

• 3 garlic cloves, minced

• 2 tsp turmeric

• 1 Bay leaf

• Salt and pepper, to taste

Directions

1. Prepare ingredients: Season chicken thighs with salt and pepper. Mince ginger and garlic, slice the zucchini, and measure rice and water.

2. Saute and Simmer: Heat a soup pot on medium heat. Warm up the oil, then saute the ginger, garlic, and turmeric just until fragrant. Add water, seasoned chicken, zucchini, bay leaf, and salt. Simmer until the rice is tender and the chicken is cooked. The rice will thicken the soup, but you can adjust cooking time for desired brothiness.

3. Serve: Remove chicken from the pot, shred, then stir the shredded chicken back in. Taste the soup and adjust for salt and pepper. Garnish with chili crisp, lemon wedges, or chopped cilantro.