Ginger Chicken and Rice Soup With Zucchini
A simple base of garlic, ginger, bay leaf, and turmeric flavors this cozy and nourishing chicken soup.
Servings: 8
Equipment
- 1 Dutch oven
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 Tbsp Olive oil
- 2 in Ginger, minced
- 3 clove Garlic, minced
- 2 tsp Turmeric
- 48 oz Chicken broth
- 1/2 cup Brown rice
- 1 ea Zucchini, cut into 1" pieces
- 1 ea Bay leaf
- 1/4 cup Cilantro, chopped
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper.1 lb Boneless, skinless chicken thighs
- Heat a Dutch oven over medium. Add the oil, ginger, garlic, and turmeric, and let the mixture sizzle and soften for about 30 seconds, stirring constantly.2 Tbsp Olive oil, 2 in Ginger, minced, 3 clove Garlic, minced, 2 tsp Turmeric
- Add chicken broth to the pot, along with the chicken, rice, zucchini, bay leaf, and a big pinch of salt. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.48 oz Chicken broth, 1/2 cup Brown rice, 1 ea Zucchini, cut into 1" pieces, 1 ea Bay leaf
- When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
- To serve, divide the soup among bowls and top with cilantro (and/or lemon.)1/4 cup Cilantro, chopped
This ginger chicken and rice soup looks perfect for cold days. I like the addition of zucchini—it adds a fresh texture that balances the warmth of the ginger nicely.