Ingredients
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4 boneless chicken thighs (about 1 1/2 lbs.)
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1 teaspoon salt, divided
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2 yellow onions, trimmed and peeled
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3 celery stalks, trimmed
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3 medium carrots, trimmed and peeled
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6-8 garlic cloves, roughly chopped
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8 cups vegetable broth
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1/2 cup white rice
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3/4 tablespoon grated ginger
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2 teaspoons turmeric
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2 eggs
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Juice of 1 lemon
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Black pepper
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Scallions, to garnish
Directions
Heat a large stock pot over medium heat. While it heats up, pat dry the chicken with paper towels and season with 1/2 teaspoon salt. Add the chicken to the pot, skin down, to sear.
- After about 3 minutes, flip the chicken so it cooks on the other side.
- While the chicken cooks, roughly chop the onion, celery, and carrots.
- Remove the chicken from the pot and add the veggies, stirring to scrape up the brown bits at the bottom of the pot.
- Once the onions become translucent, stir in the garlic and season with 1/2 teaspoon salt and a few turns of black pepper.
- Cook the garlic for a few minutes, until aromatic. Pour in the vegetable broth, then return the chicken to the pot. Cover and bring to a boil.
- Lower the heat to a simmer and cook for 45 minutes to let the flavors come together. Stir in the rice, ginger, and turmeric, and remove the chicken from the pot.
- Shred the chicken and return it to the soup.
- In a medium bowl, whisk together the egg and lemon juice.
- Slowly—SLOWLY—whisk in 2 cups of broth from the soup to temper the egg mixture. This way, when you return it to the pot, it won't immediately scramble.
- Add the egg mixture to the soup slowly (about 1/2 cup at a time), stirring as you go.
- Remove the soup from heat and garnish with scallions. Serve immediately.
What You'll Need
What You’ll Need
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