Ginger Chicken and Rice Soup With Zucchini

By Yossy Arefi

Published June 2, 2025

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(4,462)
Comments
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A simple base of aromatic garlic, ginger, bay leaf and turmeric flavors this cozy and nourishing chicken soup. Tender chicken, zucchini and chewy brown rice provide bite and substance, and simmer together at the same pace. The rice will swell and soften in the broth as the soup sits, and you can cook it longer than called for to give this soup more of a stewy or even porridge-like texture, depending on your preference. Add more water or stock to thin the broth as needed if reheating. Serve with a drizzle of chile crisp or a squeeze of lemon and sprinkle of fresh cilantro.

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Ingredients

Yield:6 to 8 servings 

  • 1 pound boneless, skinless chicken thighs

  • Salt and black pepper

  • 2 tablespoons neutral oil (such as canola or vegetable)

  • 2 tablespoons minced ginger (from a 2-inch piece)

  • 3 garlic cloves, minced

  • 2 teaspoons ground turmeric 

  • ½ cup brown rice

  • 1 large zucchini, cut into 1-inch pieces

  • 1 fresh or dried bay leaf

  • Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

12 grams carbs; 53 milligrams cholesterol; 156 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 270 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the chicken thighs dry and season generously with salt and pepper.

  2. Step 2

    Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.

  3. Step 3

    Add 6 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.

  4. Step 4

    When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.

  5. Step 5

    To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

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Ratings

5 out of 5
4,462 user ratings
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Comments

G James

Terrific meal prepared following the recipe. The leftovers were even better at breakfast after the rice soaked up the flavors all night. One pet peeve about these comments: it is one thing to make minor alterations in the preparation, e.g., quartering the zucchini and cutting it into slightly smaller pieces, or increasing the amount of water a little, and quite another to substitute half the ingredients, make something entirely different and then pretend you are making a comment on the recipe.

Barbara

@G James I love all the comments and reading about the different things people try in the recipe, either because of allergies or making due with what they have on hand or whatever. It gives me ideas of what I can substitute if I need to. I love to read what worked and what didn’t. For me my kitchen is a lab, testing and trying new flavors and new combinations. Reading the comments is like having a conversation with all my foodie friends. I never make a NYT recipe without reading a bunch of comments first.

Syd W

I was a little skeptical when looking at this recipe because of the few ingredients! It turned out to be fabulous just as written. I would however wait until about 15 minutes before adding the zucchini as it was pretty mushy! I'll make this again for sure

Amy

My kids and I were pleasantly surprised at the amount of flavor in this soup. I cooked it exactly this time around. But can easily incorporate other vegetables such as cauliflower and broccoli to add more veg to the meal. Will definitely include this as a staple in our winter soup repertoire. It was like a big warm hug and would also be a great nutritious option when one of us is sick.

Dewi

This was SO GOOD. Go for fresh kurkuma, 2.5 times the rice, 3 tbsp of ginger and a little more water (veggie broth actually) and it’s a flavour explosion. Do not skip the lemon! :-)

Naptown Reader

I only keep basmati in the house, so used 3/4 cup (I made it once w/1 cup and it was too much) I used 14 oz / ~ 3 cups zucchini, but it wasn't enough. I'll do 5+ cups next time. Definitely add in the last 15 mins if you don't want mush. I added 14 oz can cannellini beans I used 1 generous tbsp better-then-bouillon Still a little bland. Next time I'll add mushrooms and red pepper flakes while cooking, and maybe some cumin near the end, so it doesn't lose its flavor

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