Description

This comforting Chicken Soup with Rice, Ginger, and Soy Sauce is a soothing, flavorful dish perfect for chilly days or when you need a healthful boost. Combining tender chicken thighs, aromatic ginger, and jasmine rice, all simmered to perfection, it’s a quick and easy recipe that delivers hearty goodness in every bowl.

Ingredients

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For the Soup

4 cloves garlic, thinly sliced
2 inches ginger, peeled and thinly sliced or julienned
1/3 cup jasmine rice, rinsed until water runs clear
12-14 ounces boneless, skinless chicken thighs
6 cups water
1 tablespoon kosher salt (or to taste)
2 small sweet potatoes, scrubbed and sliced 1/2 inch thick

For the Flavor and Garnish

2-3 tablespoons lemon juice
2-3 tablespoons soy sauce
Cilantro or parsley leaves, for garnish
Black pepper, freshly ground, for garnish

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Instructions

Combine ingredients and bring to a boil: In a medium pot, add garlic, ginger, rice, chicken thighs, water, and salt. Bring the mixture to a boil over medium-high heat, skimming off any foam or scum that surfaces.
Simmer the chicken and rice: Reduce heat to low, cover the pot with a partially askew lid, and gently simmer for 10-12 minutes, stirring occasionally to prevent sticking.
Add sweet potatoes: Incorporate the sliced sweet potatoes, continue to cook, partially covered, for 15-20 minutes until both chicken and sweet potatoes are tender.
Shred the chicken: Remove the cooked chicken from the pot, shred with two forks, and return it to the soup.
Add flavor and season: Stir in lemon juice and soy sauce, then taste and adjust seasoning with more salt, lemon juice, or soy sauce as desired.
Serve and garnish: Ladle the soup into bowls, garnish with cilantro or parsley leaves and sprinkle freshly ground black pepper. Serve hot.

Notes

This recipe can be doubled easily for larger servings.
Leftovers keep well for 3-4 days in the refrigerator and can be reheated easily.
Carrots make a good substitute for sweet potatoes if preferred.
Any variety of white rice can be used instead of jasmine rice.
Thinly sliced greens like spinach, kale, or bok choy can be added at the end of cooking for added nutrition.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 250 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 70 mg