Join KindChef Lynn to make a Ginger, Chicken and Rice Soup (based on this recipe from New York Times.). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Ginger, Chicken and Rice Soup
Ingredients
- 3 pounds boneless, skinless chicken thighs (or 2-3 containers extra firm tofu)
- Salt and black pepper
- 6 tablespoons neutral oil (such as canola or vegetable)
- 1 onion (Lynn and Kay’s addition to original recipe)
- 6 tablespoons minced ginger (from ~6 inches of ginger root)
- 9 garlic cloves, minced
- 6 teaspoons ground turmeric
- 1½ cup brown rice (can be cooked separately to not soak up all the broth)
- 3 large zucchini, cut into 1-inch pieces
- 3 fresh or dried bay leaf
- 18 cups broth (chicken or vegetable)
- Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper. Or cube tofu.
- Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
- Add 18 cups broth to the pot, along with the chicken or tofu, rice (unless cooking separately), zucchini, bay leaf and a big pinch of salt. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes. If you want the zucchini to stay firmer, add 10-15 minutes after the chicken.
- When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
- To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Ginger, Chicken and Rice Soup” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
- Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
