- 3 Chicken thighsfree-range chicken thigh fillets
- 200 g Brown rice
- 3 cloves Garlicthinly sliced
- 1 inch Ginger rootpeeled and thinly sliced
- 6 cups Water
- Saltto taste
- 2 Sweet potatoesthinly sliced into rounds
- 1 small bunch Corianderleaves picked, stems finely chopped
- 2 Zucchinishredded with a julienne vegetable peeler
- 1 tbsp Soy sauce
- Black pepperto taste
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! Â
To make the Nourishing Chicken and Rice Soup, you will need the following ingredients:
Steps to make Nourishing Chicken and Rice Soup
1 | Combine ingredients and bring to boil | 3 |
2 | Cook | 15 |
3 | Add sweet potato | 10 |
4 | Shred chicken | 2 |
5 | Return chicken to saucepan and add coriander and zucchini | 2 |
6 | Add soy sauce | 1 |
7 | Serve | |
Recipe Reviews
The best fall chicken soup! Thanks for sharing!
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