Add 10-15 minutes of cooking time to this classic chicken soup if you would like it to be thicker. This recipe is a part of our 2019 Feel Good Food Plan. It’s a ten-day plan to start the new year right.
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Ingredients
2 servings
3/4
lb. Skinless and boneless chicken thighs
1/3
cup jasmine rice, rinsed
4
Garlic cloves thinly sliced
1
Peeled and thinly sliced 2″ piece of ginger
Kosher salt
2
Cut into 1/2-inch thick rounds, small sweet potatoes that have not been peeled
2
Tbsp. Fresh lemon juice
2
Tbsp. soy sauce
1/2
Grass-chopped bunch of cilantro
Freshly ground black Pepper
Preparation
Step 1
In a large pot, bring chicken, rice and 5 cups of water to a rolling boil. Add a large pinch of salt. Reduce heat to medium and simmer, stirring occasionally and uncovered, for 10-12 minutes, or until the rice has swollen and the chicken is firm.
Step 2
Add potatoes to the pan. Cook over medium heat, stirring occasionally and still with the lid on, until the soup thickens and both potatoes and rice have become tender. This will take 15-20 minutes. Return to the pot after shredding chicken with two forks. Add lemon juice and soya sauce. Taste the soup and add salt as needed.
Step 3
Divide soup among bowls. Add cilantro and plenty of black pepper to the top.
Step 4
Make the soup (without cilantro). You can make it 3 days in advance. Transfer into an airtight container, and chill. Reheat on medium low, adding more water if necessary.
