Ginger Chicken and Rice Soup With Zucchini

Ingredients

• 1 pound boneless, skinless chicken thighs
• Salt and black pepper
• 2 tablespoon sneutral oil (such as can ola or vegetable)
• 2 tablespoon sminced ginger (from a 2-inch piece)
• 3 garlic clove s, minced
• 2 teaspoon sground turmeric
• 1/2 cup brown rice
• 1 large zucchini, cut into 1-inch piece s
• 1 fresh or dried bay leaf
• Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper.
2. Heat a medium Dutch oven or other heavy bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
3. Add 6 cups water 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.
4. 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.
5. To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.