Ingredients
-
2 tablespoons olive oil
-
1 large yellow onion, chopped
-
1 large carrot, peeled
-
1 head garlic, peeled and roughly chopped, plus 3 cloves
-
4 bone-in chicken thighs
-
1/2 cup white rice
-
1 1/2 tablespoon grated ginger
-
1 teaspoon turmeric
-
3 cups vegetable broth
-
3 cups bone broth
-
1 lemon
-
1 teaspoon salt, divided, plus more to taste
-
½ teaspoon black pepper, plus more to taste
-
¼ cup coconut milk
Directions
Heat the olive oil in a large pot. Add the onion and cook over medium heat until translucent, about 3-5 minutes.
Roughly chop the carrot and add it to the pot with the onion. Once the vegetables have softened, add the roughly chopped garlic.
Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat the chicken thighs dry and add to the pot, skin side down.
- Add the rice, ginger, and turmeric, and stir to combine.
- Pour in the vegetable broth and bone broth (you can do all vegetable or all bone broth, or mix like I did).
Cut the lemon in half and squeeze the juice of one half in. Save the other half for later.
Bring the broth to a boil, then lower the heat to a simmer. Cook for 30-40 minutes.
- Remove the chicken from the pot and take the skin off the leg. Let it cool slightly, then shred using two forks. Return the shredded chicken to the pot.
- Add 1/2 teaspoon salt and adjust seasonings to taste.
Grate remaining 3 garlic cloves directly into the pot and stir.
Squeeze the other lemon half into the soup and stir in the coconut milk. Taste and adjust seasonings.
What You'll Need
What You’ll Need
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
