Feel-Better Chicken and Rice Soup Recipe

Name: Feel-Better Chicken and Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4 servings
Ingredients: 12 oz. skinless, boneless chicken thighs; 1/3 cup jasmine rice, rinsed; 4 garlic cloves, thinly sliced; 1 (2-inch) piece ginger, peeled, thinly sliced; Kosher salt; 2 small sweet potatoes, unpeeled, sliced into ½”-thick rounds; 2 Tbsp. fresh lemon juice; 2 Tbsp. soy sauce; ½ bunch cilantro, coarsely chopped; Freshly ground black pepper

Ingredients

12 oz. skinless, boneless chicken thighs
1/3 cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, sliced into ½”-thick rounds
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
Freshly ground black pepper

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2-4 servings

Instructions

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.