Ginger Chicken and Rice Soup With Zucchini
by Yossy Arefi
summerdinner
Yield: 4 servingsPrep: 15 minutesCook: 30 minutesTotal: 45 minutes
Ingredients
You have 2 of 11
produce
- ○cilantro(fresh)
- ○1onion(diced)
- ○2zucchinis(diced)
- ○2green onions(sliced)
- ✓2 clovesgarlic(minced)
- ○1 tbspginger(grated)
protein
- ○1 poundchicken thighs(boneless, skinless, cut into 1-inch pieces)
grain
- ○1 cupjasmine rice
pantry staple
- ✓1 tbspolive oil
- ○6 cupschicken broth
- ○salt and pepper
- ✓2 tbspsoy sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for an additional minute.
- Add chicken pieces and cook until browned on all sides.
- Pour in chicken broth and bring to a boil.
- Add jasmine rice, reduce heat to low, and simmer for 10 minutes.
- Stir in zucchini and continue to simmer until rice is tender, about 10 more minutes.
- Season with salt, pepper, and soy sauce.
- Serve hot, garnished with green onions and cilantro.