Feel-Better Chicken and Rice Soup

From the kitchen of Carly

Jasmine rice swells into creamy tenderness while sweet potato rounds soften into the broth. Shredded chicken thighs stay impossibly moist, ginger and garlic build quiet heat, and a squeeze of lemon brightens the whole bowl. Cilantro finishes it off.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 oz. skinless, boneless chicken thighs
  • 1⅓ cup jasmine rice, rinsed
  • 14 garlic cloves, thinly sliced
  • 11 (2-inch) piece ginger, peeled, thinly sliced
  • 1Kosher salt
  • 12 small sweet potatoes, unpeeled, sliced into ½”-thick rounds
  • 12 Tbsp. fresh lemon juice
  • 12 Tbsp. soy sauce
  • 1½ bunch cilantro, coarsely chopped
  • 1Freshly ground black pepper

Instructions

  1. 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.

  2. 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.

  3. Ladle soup into bowls and top with cilantro and lots of pepper.

  4. 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.