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Chicken and Rice Soup
By Andy Baraghani · bonappetit.com
2–4 servings
25–32 min
A simple broth-based soup with shredded chicken, jasmine rice, ginger, and sweet potato, finished with lemon and soy.
| prepRinse jasmine rice | |||
| ¾ lb / 340 g skinless, boneless chicken thighs | Simmer chicken, rice, garlic & ginger, 10–12 min | Shred chicken, stir in lemon juice & soy sauce | Serve topped with cilantro & black pepper |
| ⅓ cup / 65 g jasmine rice, rinsed | |||
| 4 garlic cloves, thinly sliced | |||
| 1 2" / 5 cm piece ginger, peeled, thinly sliced | |||
| Kosher salt | Add salt, then potatoes; simmer 15–20 min | ||
| 2 small sweet potatoes, unpeeled, cut into ½"-thick rounds | |||
| 2 Tbsp / 30 ml fresh lemon juice | |||
| 2 Tbsp / 30 ml soy sauce | |||
| ½ bunch cilantro, coarsely chopped | |||
| Freshly ground black pepper | |||
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