Feel-Better Chicken and Rice Soup

Ingredients for Feel-Better Chicken and Rice Soup

• 350g skinless, boneless chicken thighs

• 60g jasmine rice, rinsed

• 4 garlic cloves, thinly sliced

• 1 (2-inch) piece ginger, peeled, thinly sliced

• Kosher salt

• 2 small sweet potatoes, unpeeled, sliced into 1/2”-thick rounds

• 2 tablespoons fresh lemon juice

• 2 tablespoons soy sauce

• 1/2 bunch coriander, coarsely chopped

• Freshly ground black pepper

Bring chicken, rice, garlic, ginger, and 1200ml water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15–20 minutes.

Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.

Ladle soup into bowls and top with coriander and lots of pepper.

Do Ahead: Soup (without coriander) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.