Feel better with this comforting chicken and rice soup

Ingredients for Feel-better chicken and rice soup

• 340 g skinless, boneless chicken thighs

• 80 g jasmine rice, rinsed

• 4 garlic cloves, thinly sliced

• 5 cm piece ginger, peeled, thinly sliced

• kosher salt

• 2 small sweet potatoes, unpeeled, sliced into 1.5 cm-thick rounds

• 30 ml fresh lemon juice

• 30 ml soy sauce

• ½ bunch coriander, coarsely chopped

• freshly ground black pepper

How to make Feel-better chicken and rice soup

1. Bring the chicken, rice, garlic, ginger, and 1.2 litres of water to a boil in a large saucepan. Add a generous pinch of salt.

2. Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, for 10–12 minutes, until the rice has swelled and the chicken is firm.

3. Add the potatoes to the saucepan and cook, stirring occasionally, for 15–20 minutes, until the soup thickens and both the potatoes and rice are tender, and the chicken is cooked through.

4. Transfer the chicken to a cutting board and shred it using two forks. Return the shredded meat to the saucepan.

5. Stir in the lemon juice and soy sauce, then taste and season with salt if needed.

6. Ladle the soup into bowls and garnish with fresh coriander and plenty of black pepper.

Do Ahead:

• The soup (without coriander) can be prepared up to three days in advance. Allow it to cool, then cover and chill.

• Reheat over medium-low heat, adding water to thin the soup 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.