Recipe Mari Loewen, Food Styling Carol Dudar, Photography Paula Wilson
“Mama, this is your best soup”, my daughter says. And I have to agree, since I created this soup, I’ve become obsessed.
I start with the best Ontario pasture-raised chicken to make an easy homemade chicken stock (you can use the best one you can find), then turn it into a delicious, aromatic broth with garlic, ginger, bay leaf, and turmeric. I cube the chicken rather than shredding it, then add chunks of fresh zucchini and chewy brown rice.
I like to add a drizzle of chili crisp for heat, a few tortilla chips for crunch, and cilantro for freshness. I hope you love it as much as I do.
Ingredients
4–5 boneless, skinless chicken thighs, chopped into 1-inch cubes
6 cups good-quality chicken stock
Salt and black pepper, to season
2 tablespoons olive oil or other neutral oil
2 tablespoons (2-inch piece) ginger
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
Cilantro, to serve
Chili crunch, to serve
Corn tortilla chips, to serve
Preparation
In a stock pot over medium heat, add olive oil, ginger, garlic, and turmeric, and cook until softened for about 30 seconds, stirring constantly.
To same pot, add 6 cups chicken stock, diced chicken, rice, bay leaf, and a big pinch of salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the rice is al dente, about 20 minutes. Add the zucchini and simmer until heated through. Taste and adjust the seasoning with more salt and pepper, if necessary.
To serve, top with tortilla chips and a spoonful of chili crunch, and finish with fresh cilantro. Serves 4.
