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Chicken and Rice Soup
If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.
180
3,298
435
CALORIES
$1.27
PER SERVING
Ingredients
10 INGREDIENTS
2 SERVINGS
freshly ground black pepper
1/3 cup jasmine rice
rinsed
2 tbsp lemon juice
1/2 bunch cilantro
coarsely chopped
2 tbsp soy sauce
3/4 lbs boneless chicken thighs
4 cloves garlic
thinly sliced
2 small sweet potatoes
unpeeled and cut into ½"-thick rounds
2 in fresh ginger
peeled, thinly sliced
kosher salt
Directions
10 STEPS
View Directions on Bon Appétit
Health Info
Macros
49g
CARBS
7g
FAT
39g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make Chicken and Rice Soup?
Do I need to cook the chicken before adding it to the soup?
What type of rice should I use for Chicken and Rice Soup?
Can I use frozen vegetables in my soup?
How long should I cook the soup for?
How can I thicken my soup?
How do I store leftovers?
Can I add other ingredients to my soup?
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