Description
A warming, nourishing soup with tender chicken, aromatic fresh ginger, and hearty rice in a flavorful broth. Perfect comfort food for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric (optional)
- 1 1/2 pounds boneless, skinless chicken thighs
- 3/4 cup long-grain white rice
- 2 tablespoons fresh lemon juice
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1. Heat oil in large pot over medium-high heat. Season and brown chicken on all sides, about 6-8 minutes. Remove and set aside.
- 2. Add onion to pot and cook 3-4 minutes until softened.
- 3. Add carrots and celery, cook 4-5 minutes until slightly softened.
- 4. Stir in garlic and ginger, cook 1 minute until fragrant.
- 5. Pour in broth, scraping up browned bits. Add bay leaves, thyme, and turmeric.
- 6. Bring to boil, then simmer. Return chicken to pot and cook 15-20 minutes until chicken reaches 165°F.
- 7. Remove chicken, cool slightly, then shred into bite-sized pieces.
- 8. Add rice to simmering broth and cook 18-20 minutes until tender.
- 9. Return shredded chicken to pot, stir in lemon juice.
- 10. Remove bay leaves, adjust seasoning with salt and pepper.
- 11. Serve hot, garnished with green onions and parsley.
Notes
Store in refrigerator up to 4 days. For longer storage, freeze without rice up to 3 months. Rice may absorb liquid during storage – add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g