Ginger Chicken and Rice Soup With Zucchini

By Yossy Arefi

Published June 2, 2025

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 2
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(4,538)
Comments
Read comments

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 

  • 1 pound boneless, skinless chicken thighs

  • Salt and black pepper

  • 2 tablespoons neutral oil (such as canola or vegetable)

  • 2 tablespoons minced ginger (from a 2-inch piece)

  • 3 garlic cloves, minced

  • 2 teaspoons ground turmeric 

  • ½ cup brown rice

  • 1 large zucchini, cut into 1-inch pieces

  • 1 fresh or dried bay leaf

  • Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

12 grams carbs; 53 milligrams cholesterol; 156 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 272 milligrams sodium; 13 grams protein; 1 gram sugar

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
4,538 user ratings
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Comments

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.

Barbara

@G James I love all the comments and reading about the different things people try in the recipe, either because of allergies or making due with what they have on hand or whatever. It gives me ideas of what I can substitute if I need to. I love to read what worked and what didn’t. For me my kitchen is a lab, testing and trying new flavors and new combinations. Reading the comments is like having a conversation with all my foodie friends. I never make a NYT recipe without reading a bunch of comments first.

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

Claire

The first time I made this, I happened to have leftover roast chicken, cooked rice, and homemade chicken broth on hand, so it came together quickly and the stock was rich and flavorful. When I made it according to the recipe, I found the chicken a little dry and the broth thinner and less flavorful, so I always make it the first way instead.

Sally

Made this MOSTLY according to the recipe. Put the zucchini in at the end, added the 1/2 cup extra rice, used a combo of turmeric and hot curry powder and added onions and belll pepper to the saute. Topped with a little sour cream.

Paula Van Ness

Loved it. Quick and easy to make. Used two half chicken breasts and as suggested by others: 4 c of chicken broth, 1c brown rice and then put in TJ’s baby zucchini cut into coins when I added shredded chicken, cooking for a few minutes longer. Used all suggested garnishes.

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