Description

A cozy and nourishing ginger chicken and rice soup with zucchini, infused with garlic, turmeric, and bay leaf. This one-pot meal balances warming spices with hearty chicken and tender vegetables for the perfect comforting bowl.

Ingredients

1 lb chicken thighs or breasts, cut into bite-sized pieces

3/4 cup brown rice

2 medium zucchinis, sliced or diced

1 tablespoon fresh ginger, minced or grated

3 garlic cloves, minced

1 bay leaf

1/2 teaspoon ground turmeric

6 cups chicken stock or water

Salt and pepper, to taste

1 tablespoon cooking oil

Optional toppings: chile crisp, lemon juice, chopped fresh cilantro

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Instructions

Heat oil in a large pot over medium heat.
Add garlic, ginger, and turmeric. Cook for 1-2 minutes until fragrant.
Add chicken pieces and cook until they begin to turn opaque.
Pour in chicken stock or water, add bay leaf, and bring to a simmer.
Stir in brown rice. Cover and cook gently for 35–40 minutes until chicken and rice are tender.
When rice is nearly done, add zucchini and simmer until just tender.
Season with salt and pepper to taste.
Serve hot with optional toppings like chile crisp, lemon juice, or chopped cilantro.

Notes

For a quicker version, use white rice and reduce cook time to about 20 minutes.
Swap zucchini for leafy greens like spinach or kale.
Add coconut milk at the end for a creamier soup.
Add sliced mushrooms for extra umami flavor.
Spice it up with dried chilies or chile crisp.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg