Chicken and Rice Soup

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Frequent readers of this column know that I hurt my leg and have been less than 100 percent. I have recently gone back to work in the office and the women I work with decided to help me out with a food train. This month’s recipe is the soup made for me by my co-worker, Kathy. I liked it so much that I made it myself. She had gotten the recipe from The only adjustment I made was the addition of coconut milk, which I think complemented it perfectly. The ginger and lemon juice makes this traditional soup taste fresh and slightly Thai in flavor. This serves 4-6 people.


1½ lbs skinless, boneless chicken, thighs or breasts

5 cups water

2/3 cup of Jasmine rice

4 cloves garlic, thinly sliced and diced fine

1 Tablespoon fresh ginger, peeled and thinly sliced and diced

Pinch of sea salt, black pepper

4 small sweet potatoes, unpeeled, cut into ½ inch thick rounds and then cut into quarters

4 Tablespoons fresh lemon juice

4 Tablespoons soy sauce (I used low sodium)

1/3 cup fresh cilantro, chopped

½ can of coconut milk (optional) I find that Goya brand is the smoothest


In a large soup pot, bring 5 cups of water, the chicken, rice, garlic, and ginger to a boil. Add the pinch of salt, stir and reduce heat to medium-low and simmer uncovered, stirring occasionally until the rice has swelled and the chicken has firmed up, about 10-12 minutes.

Add the sweet potatoes to the pot and continue simmering over medium-low heat, still uncovered and stirring occasionally, until potatoes and rice are tender, about 20 minutes.

Take the chicken out and transfer to a bowl and shred into small pieces with two forks, and then return to the pot. Stir in the lemon juice, soy sauce and the coconut milk (if you are using it).

Top bowls of soup with the cilantro and black pepper as desired.

Buon Appetito!