Description
A zesty, cozy soup packed with lemon, ginger, and tender chicken, perfect for chilly nights or a healing meal any day.
Ingredients
- 1 lb bone-in, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup jasmine or basmati rice
- 6 cups low-sodium chicken broth
- Zest of 1 lemon
- Juice of 2 lemons
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onions, carrots, and garlic for 5 minutes until soft and fragrant.
- Add the grated ginger and stir for 1 minute.
- Push vegetables to the side, add chicken thighs, and brown for 2–3 minutes per side.
- Pour in chicken broth, bring to a simmer, cover, and cook for 25–30 minutes until chicken is tender.
- Remove chicken, shred with forks, return to pot, and stir in rice. Simmer uncovered for 15 minutes until rice is tender.
- Stir in lemon zest, lemon juice, salt, and pepper. Ladle into bowls and garnish if desired.
Notes
Let soup rest 5–10 minutes before serving for deeper flavor. For meal prep, cook rice separately to avoid mushiness. Add coconut milk for creaminess or chickpeas for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food