If I'm being honest with myself, this soup is the only thing I plan on eating between now and the first day of spring (only 55ish days from now!). It popped up a number of times on my Instagram feed and I wondered if you could make a really satisfying chicken soup in under an hour. It turns out you can and now I find myself making it for dinner (with leftovers for lunch) at least once a week.
I think what really sets this apart is the addition of rice and sweet potatoes. Both components kind of breakdown which some may not like, but I'm a fan of it because it gives the soup a really nice body - somehow more luxurious and decadent tasting then you would expect from a chicken soup.
Chicken and Rice Soup with Sweet Potatoes and Greens
Recipe adapted from Bon Appetit
1 lb. skinless, boneless chicken thighs (I've actually used skin on and bone-in with great success)
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, cut into ½"-thick rounds
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
2 - 3 cups baby kale, spinach, sliced swiss chard
Freshly ground black pepper
Sriracha for serving
Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.
Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lime juice, soy sauce, and greens; taste soup and season with salt if needed.
Divide soup among bowls. Top with cilantro, sriracha, and lots of black pepper.
Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.