Ingredients
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
1/2 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)
Directions
1
Pat the chicken thighs dry and season generously with salt and pepper.
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
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
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
To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.