Ginger Chicken and Rice Soup With Zucchini

Ingredients

• 450g boneless, skinless chicken thighs
• Salt and black pepper
• 30ml neutral oil (such as canola or vegetable)
• 1 5cm piece fresh ginger, minced
• 3 garlic cloves, minced
• 5g ground turmeric
• 95g brown rice
• 1 large zucchini, cut into 2.5cm pieces
• 1 fresh or dried bay leaf
• chile crisp, lemon wedges or chopped cilantro, any combination, for serving (optional)

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper.
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. Add 1.4 L water to the pot with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.
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. To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.