Prep
- thinly slice scallions
- peel 5 garlic cloves
- thinly slice ginger lengthwise into planks. No need to peel - just scrub with water.
- chop any vegetables you would like to include (I like carrots and green beans)

Start the soup
- heat 2 T olive oil in a large Dutch Oven (or pot) over medium heat. Add the scallions, ginger, garlic and turmeric. Cook, stirring often, until the aromatics are softened and fragrant, but not browned, 3 to 4 minutes.

Add chicken thighs, 9 cups water, 3 bouillon cubes, and 3/4 cup jasmine rice. Bring the water to a simmer over medium-high heat. Cook, scraping the bottom if the rice is sticking and reducing the heat as necessary to maintain a simmer, until the rice breaks down and thickens the soup, 40 to 50 minutes.

Shred the chicken
- using tongs, pull out the chicken and transfer to a plate to cool.
- while the chicken cools, use a wooden spoon to fish out the garlic cloves and ginger and discard.
- once the chicken has cooled, use 2 forks to shred the meat. Return the shredded meat to the pot and give it a stir.

Season the soup
- taste the soup at this stage. You may want to add more water if it is too strong or more bouillon if too bland.
- add salt and pepper to taste.