Sweet Potato, Chicken + Rice Soup

Is there really a soup season? I’m not sure in my house there really is, as each season brings on new ingredients that yield such different and flavorful soups. So I’m a soup season all the time sort of girl. But I guess you could say, we are in soup season, so here you go. My current favorite soup. Made so quickly, and simply. Never have I loved sweet potatoes more. This recipe comes from one of my favorite food writers, and there isn’t much I changed about his recipe. I promise, you’ll love it.

Sweet Potato, Chicken + Rice Soup
serves 4 small bowls

1 lb. skinless, boneless chicken things
1/3 cup jasmine rice, rinsed
3-4 garlic cloves, sliced
2” ginger, peeled and sliced
kosher salt
2 small sweet potatoes, 1/2” sliced rounds
1/2 lemon, juiced, remaining 1/2 sliced
2-3 Tbsp. soy sauce
1/2 bunch cilantro, chopped
freshly ground pepper

steps:

In a large saucepan, bring 5 cups water, chicken, rice, garlic, ginger, and a big pinch of salt to a boil. Reduce heat to a simmer, and cook for 10-12 minutes until rice is puffed.

Add the sliced sweet potatoes and continue to cook over medium-low heat, stirring occasionally, until the potatoes are ender, about 15 more minutes.

Remove the chicken, shred, and return to the soup. Stir in the lemon juice, sliced lemon, and soy sauce. Taste, and adjust seasonings. Sometimes I like a little more soy sauce, sometimes I want extra lemon.

Serve topped with lots of cilantro and freshly ground pepper.