CHICKEN GINGER SOUP RECIPE RECIPES

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CHICKEN AND RICE SOUP RECIPE | BON APPéTIT



Chicken and Rice Soup Recipe | Bon Appétit image

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.

Provided by Andy Baraghani

Yield 2–4 servings

Number Of Ingredients 10

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

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 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.
  • Divide soup among bowls. Top with cilantro and lots of black pepper.
  • Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

CHICKEN AND RICE SOUP RECIPE | BON APPéTIT



Chicken and Rice Soup Recipe | Bon Appétit image

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.

Provided by Andy Baraghani

Yield 2–4 servings

Number Of Ingredients 10

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

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 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.
  • Divide soup among bowls. Top with cilantro and lots of black pepper.
  • Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

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