Ginger Chicken and Rice Soup With Zucchini

By Yossy Arefi

Published June 3, 2025

Ginger Chicken and Rice Soup With Zucchini
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(905)
Comments
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A simple base of aromatic garlic, ginger, bay leaf and turmeric flavors this cozy and nourishing chicken soup. Tender chicken, zucchini and chewy brown rice provide bite and substance, and simmer together at the same pace. The rice will swell and soften in the broth as the soup sits, and you can cook it longer than called for to give this soup more of a stewy or even porridge-like texture, depending on your preference. Add more water or stock to thin the broth as needed if reheating. Serve with a drizzle of chile crisp or a squeeze of lemon and sprinkle of fresh cilantro.

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Ingredients

Yield:6 to 8 servings 
  • 1pound boneless, skinless chicken thighs
  • Salt and black pepper
  • 2tablespoons neutral oil (such as canola or vegetable)
  • 2tablespoons minced ginger (from a 2-inch piece)
  • 3garlic cloves, minced
  • 2teaspoons ground turmeric 
  • ½cup brown rice
  • 1large zucchini, cut into 1-inch pieces
  • 1fresh or dried bay leaf
  • Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

156 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 270 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the chicken thighs dry and season generously with salt and pepper.

  2. Step 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. Step 3

    Add 6 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.

  4. Step 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. Step 5

    To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

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Ratings

5 out of 5
905 user ratings
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Comments

Syd W

I was a little skeptical when looking at this recipe because of the few ingredients! It turned out to be fabulous just as written. I would however wait until about 15 minutes before adding the zucchini as it was pretty mushy! I'll make this again for sure

G James

Terrific meal prepared following the recipe. The leftovers were even better at breakfast after the rice soaked up the flavors all night. One pet peeve about these comments: it is one thing to make minor alterations in the preparation, e.g., quartering the zucchini and cutting it into slightly smaller pieces, or increasing the amount of water a little, and quite another to substitute half the ingredients, make something entirely different and then pretend you are making a comment on the recipe.

Christine K

Love orzo so went with that suggestion and added sautéed sliced mushrooms at the end because I had them on hand and felt it needed some more “visual interest.” Will make again but add the zucchini later in the process.

Annelle

The base of this is similar to Arroz Caldo, a Filipino dish. I added more ginger and garlic, and also mushrooms. I also used two zucchinis to up the vegetables, and used medium grain rice. It is easy to bring to work. I just put a little scoop of chicken Better than Bullion so I can add water when reheating without losing the flavor. An extra boiled egg is also great with it. It is a delicious fall (or any time) dish.

Katie

This soup was wonderful. And so easy! My chicken cooked more quickly, so I shredded it at about 20 minutes, and let the broth go about 35 minutes to reduce it a bit for a less watery soup. Already excited for leftovers.

Donna Hernandez

This is a great recipe. Unfortunately I only had chicken thighs with bone and skin. I think that probably gave a lot more flavor. But you do have to remove it, debone, and return to the pot. After reading comments I used chicken broth v water. I also waited until the last ten minutes to add the zucchini. We loved the chili crisp, lemon, and cilantro. We served it with good quality corn tortillas. It's a keeper. PS I think I'll use one other comment and add chopped onion, possibly carrots.

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