FEEL-BETTER CHICKEN AND RICE SOUP RECIPE

Feel-Better Chicken and Rice Soup Recipe image

Provided by Andy Baraghani

Yield 2-4 servings

Number Of Ingredients 10

12 oz. skinless, boneless chicken thighs
⅓ 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

Steps:

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. 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.