Ginger Chicken and Rice Soup With Zucchini (cooking.nytimes.com)

A simple base of aromatic garlic, ginger, bay leaf and turmeric flavors this cozy and nourishing chicken soup. Tender chicken, zucchini and chewy brown rice provide bite and substance, and simmer together at the same pace. The rice will swell and soften in the broth as the soup sits, and you can cook it longer than called for to give this soup more of a stewy or even porridge-like texture, depending on your preference. Add more water or stock to thin the broth as needed if reheating. Serve with a drizzle of chile crisp or a squeeze of lemon and sprinkle of fresh cilantro.

Rating: None

Ingredients

Preparation steps

  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 2 cups water (4 for 2x) to the pot, along with the chicken broth, chicken, rice, onion, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally for 15 min
  4. Add zucchini and cook until the rice is tender and the chicken is cooked through, about 15 more minutes.
  5. 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.
  6. To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.
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