Please wait (up to a minute) while we process your order.
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.
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, 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.
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.
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.
Stir in lemon juice and soy sauce. Taste and season with sea salt and black pepper as necessary.
Makes 2-4 servings