Valleybrink Road | Recipes | Savory Chicken and Rice Porridge | Makes 2-4 servings 2 tablespoons avocado or grapeseed oil (or other neutral oil) 1 leek, washed, use the white part only, cut into quarters and thinly sliced 2 small carrots, peeled and diced 1 celery stalk, diced 4 cloves of garlic, fin.

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Savory Chicken and Rice Porridge
Steps
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Description

This recipe is adapted from Bon Appetit's Feel Better Chicken Soup. I added  veggies and find the consistency to be more of a porridge than a soup. It is bursting with tangy, salty flavor and is perfect for the cold LA days we have been lucky enough to have this past week. 

Get Started
Step 1

In a medium pot over medium heat, add the oil. Next, add the leek, carrot, and celery to the pot. Cook, stirring occassionally, until they begin to soften, about 5 minutes. 

Next Step
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Step 2

Next, add the ginger, garlic, chicken thighs, rice, and 5 cups of water to the pot. Stir to combine the ingredients. Add a big pinch of sea salt. Bring to a boil and then reduce to medium-low heat and simmer, uncovered, for 15 minutes or until the chicken is firm and the rice has swelled.

 

Next Step
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Step 3

Add the sweet potatoes to the pot and cook over medium-low heat, still uncovered and stirring occasionally, until the soup has thickened and the potatoes are tender, about 20 minutes longer. 

Next Step
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Step 4

Transfer the chicken to a bowl to let it cool a bit. Once you can handle it, remove the meat and discard the skin and the bones. Shred the chicken and return it back to the pot. 

Next Step
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Step 5

Stir in lemon juice and soy sauce. Taste and season with sea salt and black pepper as necessary.

Next Step
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Step 6

Garnish with fresh cilantro leaves and enjoy!

Done!
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Ingredients
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Makes 2-4 servings

  • 2 tablespoons avocado or grapeseed oil (or other neutral oil)
  • 1 leek, washed, use the white part only, cut into quarters and thinly sliced
  • 2 small carrots, peeled and diced
  • 1 celery stalk, diced
  • 4 cloves of garlic, finely chopped
  • 1 2inch piece of ginger, peeled and finely chopped
  • 1 lb small chicken thighs, bone-in and skin-on
  • 1/3 cup jasmine rice
  • 5 cups water
  • 2 small sweet potatoes, cut into half moons (I used japanese sweet potatoes)
  • 2 tablespoons tamari (gluten free soy sauce)
  • 2 tablespoons fresh lemon juice
  • cilantro for garnish
  • sea salt
  • black pepper