Ginger Chicken and Rice Soup With Zucchini
Published June 3, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless chicken thighs
- Salt and black pepper
- 2tablespoons neutral oil (such as canola or vegetable)
- 2tablespoons minced ginger (from a 2-inch piece)
- 3garlic cloves, minced
- 2teaspoons ground turmeric
- ½cup brown rice
- 1large zucchini, cut into 1-inch pieces
- 1fresh or dried bay leaf
- Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)
Nutritional analysis per serving (8 servings)
156 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 270 milligrams sodium
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
- Step 1
Pat the chicken thighs dry and season generously with salt and pepper.
- 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.
- 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.
- 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.
- Step 5
To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.
Private Notes
Comments
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.
@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.
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
Making this tonight--and didn't have brown rice, so using long grain white. But my issue is: why can't you use weights in addition. To sizes? A "large" zucchini? Cut in 1" pieces? How much does large weigh? And do you cut that "large" zucchini lengthwise first? Aggravating...
I added some gochujang paste to the ginger/garlic. it worked great. I also used basmati rice (cooking the rice only for 15 minutes)
Big disappointment! I thought it would have a bit of zing with the ginger and garlic but it was oddly flat. Even adding some acidity (fresh lime) didn’t help.