Tumeric-Ginger Chicken, Rice, and Sweet Potato Soup

Oh, are we ready?

[upbeat music] Hi, I'm Anna Stockwell

from Bon Appetit and today I'm going to be making my take

on a chicken and rice soup using Swanson chicken broth.

Ready, let's start!

This is how you peel ginger, do you know this trick?

Spoon, ginger, just scrape the peel off.

That way, you don't lose any of that precious ginger flesh.

Just one clove of garlic.

We don't want it to be too garlicy.

This soup is especially good for cold season 'cause it has

that nice, warming ginger and garlic

in there and also, some turmeric.

This is the best way, I think, to cut garlic.

It's so much easier than mincing.

And then, we're gonna do the same thing with the ginger.

A little bit of coconut oil.

I like using coconut oil for this because

it gives it a nice, coconuty flavor.

My turmeric in there, as well.

And then, we put our rice in.

And then just stir it up to coat the rice in the spices.

And now, we're ready to turn this into soup.

I developed this recipe so it uses a whole box of broth,

so you don't have to measure anything.

You just put this whole thing right into the pot.

So it's great to just keep one of these boxes

of broth in your cupboard at all times 'cause then,

you can make soup at a moment's notice, any time.

And it has seasoning in it already,

so you don't have to worry too much about making sure

that your broth is flavorful because this has you covered.

So I have, here, a pound of chicken thighs.

You wanna do this before the liquid comes

to a boil so that the chicken cooks more slowly.

Look at that, the plate matches the broth, good job!

So this chicken is gonna start slowly coming

up to temperature, along with the broth.

And while it's warming up,

I'm gonna chop up the sweet potatoes to add to it.

Try to look for smaller sweet potatoes

for this soup because you don't want your rings

to be too big.

You don't need to peel your sweet potatoes.

Skin is totally edible.

And it helps them hold their shape when they cook.

So now, we have a pound of sweet potatoes in here.

Even though the broth has some seasoning in it,

we wanna add a little bit of extra salt.

Don't add too much 'cause we can season it again later.

Just stir that up.

So this is coming to a boil now.

So I'm gonna turn it down, cover it,

and let it go for about 15 minutes.

And I'm gonna get my spinach ready while we do that.

I like to use mature spinach.

The thing about mature spinach, that you don't have to do

with baby spinach, is that you do need to take the stem off.

'Cause this is a little bit too thick to crunch on.

In cullinary school, they used to make us take the stems off

of even baby spinach, I thought that was a little intense.

I stir greens into almost every brothy soup I make.

Then, you don't have to have a salad

on the side 'cause your salad is inside the soup.

Voila, alright, this has been going for about 15 minutes.

Let's have a look and see.

Chicken is nice and firm, and the rice is soft

and fully cooked so we are ready to go.

So I'm just gonna dig the chicken out

of the soup so that I can shred it.

Look, isn't that cool how it gets so yellow

from the turmeric, it's pretty.

And you just wanna pull and it should shred pretty easily.

This chicken was done at the same rate

as the rice and the sweet potatoes, just 15 minutes.

And then, once I put this in, after it's shredded,

I'm gonna add the spinach, also.

And it just takes five minutes, so really, 20 minute soup,

that's a really good weeknight dinner.

I'm gonna slide this right back into the pot of soup.

All that nice shredded chicken and then, my spinach,

which is nice and clean now, is gonna go in there, too.

Gonna cover this so it wilts faster.

While that spinach is wilting,

I just wanna juice a couple limes to finish the soup.

I love this juicer, isn't it fun?

Ah!

Let's see what's happening here.

Looking good, we're gonna have a little taste, let's see.

Mhm.

Needs a little salt.

Better to underseason than overseason, though.

Pour our lime juice in, don't forget that.

There we go, ready for dinner.

Nice and gingery and turmericy.

That's not a word, but I like saying it.

And look at how cute those little sweet potato circles look.

So I have a little bit if hot sesame oil here.

Just a few pretty drops.

[upbeat music] Yeah.

Oh, that's really good.

That Swanson broth really gave it a nice base

to build our flavors on.

We've got our turmeric and our ginger and the rice,

it sort of explodes, as it cooks, into the soup.

It works great for a dinner for four.

Last time I made it just for myself,

I kept it in my fridge and I ate it,

all week long, and it made great leftovers.

Now, you should make it, too. [upbeat music]