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Feel-Better Chicken and Rice Soup

Feel-Better Chicken and Rice Soup

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If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.


  • ¾ lb. skinless, boneless chicken thighs
  • ⅓ cup jasmine rice, rinsed
  • 4 garlic cloves, thinly sliced
  • 1 2" piece ginger, peeled, thinly sliced
  • 2 small sweet potatoes, unpeeled, cut into ½"-thick rounds
  • 2 Tbsp. fresh lemon juice
  • ½ bunch cilantro, coarsely chopped
  • Freshly ground black pepper

Recipe Preparation

  • Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.

  • Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

  • Divide soup among bowls. Top with cilantro and lots of black pepper.

  • Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

Reviews SectionMy husband and I make this soup at least twice a month. We end up doubling the recipe so we have plenty of extra. We always grate the ginger and garlic so that it mixes into the broth better (the ginger flavor is too strong when it's sliced). We also use extra lemon juice and zest a whole lemon. We always top it with a drizzle of hot chili oil along with with the cilantro to add a little heat. Even without any of the extras, it's still such a great recipe.AnonymousHouston, TX08/04/20Love this soup! I use grated ginger and garlic, sweet potatoes (or carrots), a little extra lemon, sometimes chicken broth, sometimes spinach or kale, scallions, cilantro (or basil), and sometimes jalapenos. Best thing about this soup is I know it's going to turn out great! #PerfectRecipemadisonsks2852CO 05/28/20This was my staple in the winter months when living in London in a flat share, and I didn't have the biggest budget for cooking for just myself. You can make a whole batch and it keeps well in the fridge and freezer, and is just as tasty when reheated whether on the stove or on the microwave. I had a batch in the freezer before coming down with a particularly nasty cold, and it was a lifesaver - nourishing, cosy, and absolutely delicious. Utter comfort food without any heavy feeling.I sometimes omit the sweet potatoes entirely, but if I do add them, I personally do it quite a bit later than the recipe suggests as I don't particularly like them as mush. I also *do* peel them - though perhaps the kind I can get a hold of have a particularly thick peel comapred to those in the BA test kitchen, as I found mine to just always end up very stringy.My favourite way to serve this is with a bit of extra soy, some sesame oil, dash of white pepper, and finally some seasoned sesame seaweed flakes.This was delicious! So flavourful, and it comes together so quickly and so easily. I cooked the chicken on the bone, which I definitely recommend. Thank you for this recipe, will 100% be making it again!AnonymousSri Lanka04/23/20I have made this recipe five times already and plan to keep making it. So tasty and hearty! I add a little chili garlic sauce. It gets nice and thick, and the cilantro makes it taste fresh. Perfect for a cold day or when you're feeling under the weather!I have made this several times and absolutely love it. All of these ingredients are things I typically keep in my fridge and pantry so it is easy to throw together for a great weeknight meal. Each time I've made it I always let it go a little long so it has a congee texture and I never regret it. Just be aware that your sweet potatoes will break down considerably if you take this route, so either add them in a little later or embrace their softer texture. I actually made this *while in labor* (seriously!) so that I'd have it waiting in the fridge for me once we came home from the hospital. :) It was perfectly nourishing!AnonymousSeattle, WA03/28/20A regular meal in our house! It really feels and tastes so healing. Super simple to make with basic and accessible ingredients!AnonymousBozeman, Montana 03/22/20Since the first time I saw Andy make this soup, I've kept a container or two in the fridge. All of my friends here in my Senior living apartments know that if they feel a bit down or just need some good warm soup they can come to my apartment. For myself I don't use the rice, just to save a few carbs and the soup is still so satisfying. I love this recipe, thanks Andy.AnonymousHouston,TX03/09/20This recipe seemed so good that I veganized it last flu season! I bet it'd be good with a chicken type meat substitute or well seasoned soy curlers but I love a good lentil soup so i substituted the chicken with red lentils - it's amazing like that and I've recommended this recipe like that to my vegan friends and made it like that multiple times. Sometimes I switch rice to barley, since it's a local grain so it's cheaper. Anyway, this soup is showstopping. Thanks!I'm honestly not sure how I feel about this dish. While my husband adored it, I really only liked the broth. I added quite a bit more rice than suggested and added basil as well. I will say- SUPER easy to make. Throw it in a pot and you're basically done. We may just play with the ingredients a bit.katelarsonDallas, TX02/28/20Great recipe! I’ve made it 3 or 4 times now and it never disappoints. I’ll usually skin whole legs or thighs and cook them bone in. A little extra skimming for sure, but a lot faster and way cheaper than pre skinned/boned. I always make it thicker and it reheats super well. Extremely flavourful broth and my snowy day go-to.AnonymousToronto, ON02/26/20Delicious, easy and satisfying. I made it exactly as written, and like many other reviewers I think I will mince the ginger next time (which there will definitely be a next time). Not sure what other reviewers are talking about, I found the broth immensely flavorful, especially after the addition of soy sauce and lemon juice.AnonymousLouisville, KY01/26/20This recipe is AMAZING. I didn't expect much because I thought all good chicken soups needed the chicken carcass. This was so much easier. I used vegetable broth instead of water, Liquid Amino Acids instead of soy, and brown jasmine rice. SO delicious. Served with a citrus salad with red onions, avocado and pistachios; orange blossom vinaigrette. yum.AnonymousWoodside, CA01/20/20SO GOOD. I am sure it would be perfect as written but I used 1/2 homemade broth, 1/2 water, 1.5 tbsp soy, 1 inch ginger, and grated the ginger and garlic. A single recipe made enough for two hungry people. Would double next time.Loved this recipe!! I was more in the mood for noodle soup so I easily substituted the rice for noodles, so yum. If you enjoy a strong flavour of soy I recommend an extra tablespoon (I found this necessary otherwise the broth is a little bland)I love Andy and I love soup, so I thought this was perfect for me... turns out not so much. I found the soup to be a little bland and lacking. Mostly I didn't like the way the sweet potato skins were chewy and stringy in the finished soup. For some reason I also found 2 tbsp of soy sauce to be way too much - it turned my whole soup brown! But maybe that was user error. To make it a bit more interesting I ended up adding sautéed onion and chopped jalapeño, but even then the soup sat untouched in my fridge for most of the week...AnonymousToronto, Canada01/12/20sooo delicious! tastes like hainanese chicken rice but in soup form, and the sweet potatoes were an excellent touch for a pop of subtle sweetness to break out of the savoury flavour. i live away from home where there aren't any shops which sell hainanese chicken rice, so this definitely satisfies my cravings. will definitely recommend and make again :)This soup is delicious. I’m also one of the rare folks who hates onions. This is a soup with no onions! I added lemon rind, bay leaf and a lite more lemon. It was so good. Next time I’m subbing dill instead of cilantro. I think that would be tasty.This soup is amazing. So easy, so flavorful, so filling and healthy. Sometimes substitute carrots in for the sweet potato. One of my favorite BA recipes!AnonymousAustin TX01/07/20Absolutely loved it!! I was getting over a cold when I made it and it was exactly what I needed to feel better and get myself to eat. This one is going into my list of recipe to do over and over!!!NoseclipGatineau, Québec, Canada01/06/20ommited the sweet potato and added a bag of frozen cauliflower at the beginning - bog hit!if you decide to follow that substitution make sure to use a lil bit less water. citrus and black pepper definitely essential at the endpaulwalkerripOttawa01/06/20This one bummed me out--my rice ended up dissolving pretty quickly and the ginger slices felt harsh in my mouth. If I make again I'll mince them.AnonymousBrooklyn01/06/20My family and I loved this soup... easy to make and delicious. I didn’t add the sweet potato, I used regular potato because of personal preference. This will be my go to soup when anyone in my family is sick.This soup is amazing! The name is very fitting as it followed suit in my recent regime to try and feel better from my cold.I doubled the recipe and used mostly chicken broth in replace of water. I found the soup kind of salty but i think that was due to the chicken broth and adding an extra sprinkle of salt in. Lol. Next time i'll pick up some low sodium chicken broth, and for now i'll just cut my leftovers with a bit of water.I loved this soup, it was so easy to make, and i will definitely be making it again!AnonymousWINNIPEG, MB01/03/20Total winner! My new go-to easy chicken soup. But still fun (soy sauce!).AnonymousDurham, NC01/02/20

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