Chicken and Rice Soup

As the deep winter sets in, I've been looking for dishes that will not only taste good but also ward off any signs of sickness or tiredness. Bon Appetit's Feel Better Chicken and Rice Soup was just that. Its combination of chicken and sweet potatoes, combined wth ginger and cilantro make this a delicious yet simple meal. I've made it twice in the last week, and I'm starting to think that it'll be showing up a lot more.

Recipe (from Bon Appetit):

- ¾ lb. skinless, boneless chicken thighs

- ⅓ cup rice, rinsed

- 5 cups water

- 4 garlic cloves, thinly sliced

- 1 2" piece ginger, peeled, thinly sliced

- kosher salt

- 2 small sweet potatoes, unpeeled, cut into ½"-thick rounds

- 2 tbsp. fresh lemon juice

- 2 tbsp. soy sauce

- ½ bunch cilantro, coarsely chopped

- freshly ground black pepper

Directions:

Bring chicken, rice, garlic, and water to a boil. Add a pinch of salt and reduce to medium low. Stir occasionally until the chicken is firm (around 10-12 minutes). Shred the chicken into small pieces and add in the sweet potatoes. Continue to cook over medium-low heat uncovered until the rice and potatoes are tender (15-20 minutes). Stir in lemon juice and soy sauce.

Top soup with black pepper and cilantro. Enjoy!