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