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.
Ingredients
2–4 servings
¾
⅓
4
1
2
2
2
½
Preparation
Step 1
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.
Step 2
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.
Step 3
Divide soup among bowls. Top with cilantro and lots of black pepper.
Step 4
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.
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Reviews (187)
Back to TopVery easy and tasty, especially if you or someone you’re cooking for is feeling under the weather. Made this on sauté in my instant pot up to adding the sweet potatoes, then 3 minutes of pressure and instant release.
Niko
Los Angeles, CA
5/6/2024
So so good. Made it many times. Added rice a little later.
Anonymous
4/23/2024
I followed the recipe exactly as laid out above and found it just wasn't for me. Other family members were initially unsure about it after tasting but later it grew on them though, saying it reminded them of hot and sour soup. I wasn't expecting the broth to taste so strongly of soy sauce (wanted more of a balance with a chicken-y flavor). It definitely wasn't bad and was edible, but not worth the work. Chicken thighs turned out very tender in it though.
Katherine
Atlanta, GA
1/13/2024
I usually hate making soups because I'm a slow cook so prep times are usually doubled for me and I rarely cook something all the way through in the allotted time. I actually got this one done pretty quick tho! (1.25 hours start to finish.) Here are my variations from the recipe: - brown basmati instead of white. Usually brown takes longer to cook. I left this on the stove (burners off) for about 2 hours before serving, so it's possible that the brown rice softened during that time. - bc I left it for 2 hours, the fat had a chance to rise to the top. I went ahead and skimmed some of that out. - I forgot about the toppings and ate with a slice of sourdough. Next time I make this, I'll probably add more rice. Otherwise, love this as a simple and tasty recipe!
Anonymous
San Francisco, CA
5/31/2023
I used half chicken broth, half water and doubled the liquid. Also, 1 sweet potato, 1 carrot, added a bunch of spinach and a touch of turmeric. It's really bringing me back from this flu.
Anonymous
Brooklyn, NY
10/4/2022
Been recovering from a cold have made this twice this week! This is super easy and delicious. Some soups take a good hour to just prep all the veggies, this one was an hour start to table. Made it with broth instead of water but otherwise as is. Warm, tangy and filling!
Dan
Denver, CO
9/29/2022
This is one of my favorites. It's simple, enormously flavorful, comes together quickly, and it's a healthy filling meal. I make this nearly every week when it's getting cooler in NYS.
Sam
Buffalo, NY
7/13/2022
I always make double the recipe because I love this soup so much. I usually increase the ginger and go light on the lemon juice. Otherwise, I make it as direct. So simple and yet amazing flavors!
Anonymous
Chicago
4/11/2022
I added kale and Better Than Chicken Broth. Very tasty and SIMPLE.
Susan
Boise, Idaho
1/10/2022
Added a shallot, acorn squash, and carrot to the mix as well as a 1/2 tablespoon of Chinese red Chilli powder. Turned out wonderfully.
Anonymous
Washington, DC
1/2/2022
I substituted the chicken thighs with beef, and the rice with barley. Then I grabbed a recipe for beef and barley soup and I made it. It was delicious!
Scott
Louisville, KY
12/23/2021
I was beginning to wonder if anyone really made it as written!
Anonymous
12/23/2021
Okay I don't usually love rice in soups since it loses texture but something about this recipe made me think about it constantly until I had to make it tonight. I did the following things after reading comments: 1) doubled the recipe since that was the size of my chicken package 2) added an extra 2 cups water bc I was worried it'd be too thick and I wanted brothy 3) used short grain brown rice 4) added 2 heaping tbs of better than bouillon to the water 5) used about 6 frozen minced ginger cubes instead of the sliced ginger 6) added 2 thinly chopped leeks and about 8 oz thinly sliced shiitake mushrooms for extra veg at the time of the sweet potato, which I diced instead of sliced 7) topped soup with cilantro, jalapeño, and chopped scallions Frankly, this soup was delicious and I will probably do the above steps when I make it again!! It didn't even need the extra toppings. The broth tastes incredible. I do think the shiitake mushrooms are a super tasty element that adds to the flavor, though. Yummmmm!
AMS
San Diego
11/9/2021
THIS is my go-to soup ....easy and delicious ! I usually reduce the amount of rice, and increase the ginger to taste. Love this so much!
Susan A.
RSF, CA
4/26/2021
Can you use basmati rice instead of jasmine?
Anonymous
London
1/31/2021