Light Chicken and Zucchini Soup
You'll love this light, nourishing soup that delivers big flavor without weighing you down. Tender chicken, chewy brown rice, and soft zucchini swim in a fragrant ginger-turmeric broth, all ready in under an hour for a comforting bowl that feels both simple and intentional.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tbsp neutral oil such as avocado or canola
- 1 tbsp minced fresh ginger
- 3 cloves garlic minced
- 1/2 tsp ground turmeric
- 6 cups water
- 1/2 cup brown rice rinsed
- 2 medium zucchini cut into 1/2-inch chunks
- 1 bay leaf
- Salt and black pepper to taste
- For serving: lemon wedges chile crisp, fresh cilantro (optional)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat oil in a Dutch oven over medium heat. Add ginger, garlic, and turmeric; stir 30 seconds until fragrant.
- Pour in 6 cups water. Add chicken, rice, zucchini, bay leaf, and a big pinch of salt.
- Bring to a simmer, then reduce heat to low. Cook 30 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
- Remove chicken to a cutting board. Shred with two forks, then return meat and juices to the pot.
- Taste and adjust salt and pepper. Serve with lemon wedges, chile crisp, and cilantro if desired.
Notes
- Use fresh ginger for the best flavor; ground ginger won't give the same brightness.
- Don't skip the bay leaf — it adds subtle earthiness. Remove before serving.
- Finish each bowl with a squeeze of lemon or drizzle of chile crisp to brighten the soup.
- Store leftovers in the fridge for up to 4 days; add a splash of water when reheating as rice absorbs broth.