Recipes

Chicken and Rice Soup

Main ingredients

Protein
Chicken thighs
Vegetable
Sweet potatoes
Starch
Rice

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.

Yield
2–4 servings

Ingredients

  • ¾ lb. skinless, boneless chicken thighs
  • 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
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. soy sauce
  • ½ bunch cilantro, coarsely chopped
  • Freshly 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.

  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