Nourishing Chicken and Rice Soup

with sweet potato and ginger
With sweet potato and ginger
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3 Chicken thighs free-range chicken thigh fillets
200 g Brown rice
3 cloves Garlic thinly sliced
1 inch Ginger root peeled and thinly sliced
6 cups Water
Salt to taste
2 Sweet potatoes thinly sliced into rounds
1 small bunch Coriander leaves picked, stems finely chopped
2 Zucchini shredded with a julienne vegetable peeler
1 tbsp Soy sauce
Black pepper to taste

Nutritional information


Nourishing Chicken and Rice Soup


This Nourishing Chicken and Rice Soup perfectly fits for a chilly fall night. It is rich, flavorful, and packed with healthy vegetables. Besides, this easy chicken soup recipe is not only dairy-free, but it’s also made with wholesome brown rice, which is gluten-free and rich in antioxidants. A bit healthier yet as yummy.

This easy one-pot recipe will deliver a warming bowl of soup to your table in about 40 minutes. Start by slicing up the veggies and chopping the herbs. You will need garlic, sweet potatoes, zucchini, some ginger, and coriander. This is the most labor-intensive part of the recipe, so don’t be intimidated. Cooking the soup is as easy as putting the ingredients into a saucepan in the order listed below and simmering until the sweet potato is tender and the rice is al dente. Once removed from heat, season the soup to taste. Garnish with fresh coriander leaves and enjoy!  

To make the Nourishing Chicken and Rice Soup, you will need the following ingredients:

Ingridiens for Nourishing Chicken and Rice Soup

Steps to make Nourishing Chicken and Rice Soup


Combine ingredients and bring to boil


In a large saucepan over high heat, add 3 chicken thigh fillets, 200 grams rice, 3 thinly sliced garlic cloves, 1 inch of thinly sliced ginger root, and 6 cups water and bring to a boil.




Reduce the heat to medium-low and cook, covered, until the chicken is tender, about 15 minutes. Once the chicken is tender, remove from the saucepan.


Add sweet potato


Increase the heat to medium and add the sweet potato rounds. Cover and cook, stirring occasionally, until the rice is al dente and the sweet potato is tender, about 10 minutes.


Shred chicken


Using forks, coarsely shred the chicken.


Return chicken to saucepan and add coriander and zucchini


Return the chicken to the saucepan and add the coriander stems and zucchini to the soup. Cook for 2 more minutes or until the zucchini is tender and the chicken is heated through. Remove the saucepan from heat.


Add soy sauce


Stir in 1 tablespoon soy sauce. Taste and season with salt and black pepper.



Serve garnished with coriander leaves and enjoy!

If you try this Nourishing Chicken and Rice Soup recipe, let us know! Please leave a comment, rate it, and don’t forget to tag a photo #cookmerecipes on Instagram so we can see.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

The best fall chicken soup! Thanks for sharing!

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