This seasonal twist on a classic is loaded with summer market finds like tomatoes, zucchini, and bell peppers. Quick-cooking boneless chicken pieces are gently simmered in a ginger-and-cilantro-infused broth with a dash of soy sauce. The eye-catching garnish tray doubles as a colorful centerpiece, allowing guests to pile their bowls with aromatic fresh herbs, spicy chiles, and juicy citrus. 

August 2022

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Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Recipe Summary

active:
35 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken pieces, broth, cilantro stems, scallions, ginger, and salt in a large saucepan; bring to a simmer over medium-high. Reduce heat to medium to maintain a gentle simmer. Simmer, undisturbed, until chicken is cooked through and is easily shredded, 30 to 40 minutes. Transfer chicken pieces to a plate. Let chicken stand until cool enough to handle, about 5 minutes, then shred into bite-size pieces; set aside. While chicken is cooling, increase heat under pan to medium-high, and bring broth mixture to a boil. Boil, undisturbed, until liquid has reduced by one-third, about 15 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour through a fine wire-mesh strainer into a large heatproof bowl; discard solids.

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  • Wipe pan clean; return strained broth mixture to pan. Bring to a simmer over medium. Stir in zucchini and bell pepper; cook, undisturbed, until vegetables are tender, about 6 minutes. Stir in tomato and shredded chicken; cook, undisturbed, until warmed through, about 2 minutes. Season soup to taste with soy sauce or fish sauce and additional salt as desired. 

  • Arrange mixed herbs, jalapeños, red onion, and citrus wedges on a platter. Divide hot soup evenly among 6 bowls, and serve alongside aromatic garnishes.

Make Ahead

Soup can be prepared through step 1 up to 2 days ahead. Chill chicken and broth separately in airtight containers.

Suggested Pairing

Crisp, tangy white: Hugues Beauvignac Picpoul de Pinet

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