When that first fall cold snap happens, there is nothing I want to do more than make a big batch of soup for the night. Soup is at its best when the ingredients have had enough time to develop and come together, which can take hours to accomplish. Those with busy schedules, though, may not have the luxury of cooking soup all day. This autumn chicken and rice soup is easy to achieve in just an hour — though the longer it sits, the more the flavors develop. The recipe makes enough to last a few days or to serve at a large gathering. —Justin Burke-Samson

Autumn chicken & rice soup

Ingredients
10 cups water
1.5 pounds skinless, boneless chicken thighs
⅔ cups brown rice
4 garlic cloves, minced
1 4-inch piece ginger, peeled and grated
2 tablespoons salt (more to taste)
1 to 2 teaspoons black pepper (more to taste)
¼ teaspoon red chili flake
4 small sweet potatoes, peeled and diced
1 medium yellow onion, diced
4 tablespoons fresh lemon juice
½ bunch cilantro, roughly chopped

Directions

1. Using a large pot, bring water, chicken, rice, garlic, ginger to a boil.
2. Add salt and pepper, then reduce heat to medium-low and simmer, uncovered, stirring occasionally for 15-20 minutes.
3. Add potatoes and onions to pot and cook over medium-low heat, still uncovered and stirring occasionally, until soup has thickened and potatoes and rice are tender, another 15–20 minutes.
4. Remove chicken to a cutting board and shred, then return to pot.
5. Stir in lemon juice, then taste soup and season with salt and pepper if needed.
6. Serve topped with cilantro.

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