CHICKEN GINGER RICE SOUP RECIPES

Name: Chicken-and-Rice Soup with Ginger
Prep time: 5 min
Total time: 20 min
Ingredients: 4 cups chicken broth; 3 cloves garlic, thinly sliced; 1 one-inch piece fresh ginger, peeled and cut into matchsticks; 1 pound boneless, skinless chicken breasts; 1/3 cup long-grain white rice; 3 ounces baby spinach (3 cups); Salt and pepper

CHICKEN-AND-RICE SOUP WITH GINGER RECIPE | MARTHA STEWART

Chicken-and-Rice Soup with Ginger Recipe | Martha Stewart image

Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when you're feeling under the weather.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 20 minutes

Prep Time 5 minutes

Number Of Ingredients 7

Ingredients

4 cups chicken broth
3 cloves garlic, thinly sliced
1 one-inch piece fresh ginger, peeled and cut into matchsticks
1 pound boneless, skinless chicken breasts
1/3 cup long-grain white rice
3 ounces baby spinach (3 cups)
Salt and pepper

Steps:

In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

Nutrition Facts : Calories 228 g, FatContent 3 g, FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 1 g

CHICKEN SOUP WITH JASMINE RICE AND GINGER RECIPE - MAI ...

Chicken Soup with Jasmine Rice and Ginger Recipe - Mai ... image

The Good News There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better. Warming Soup Recipes

Provided by Mai Pham

Categories Chicken Soup

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 9

Ingredients

? cup plus 1 tablespoon jasmine rice (rinsed)
4 cups water
1 3-inch piece of fresh ginger (peeled)
3 cups chicken stock
1 tablespoon Asian fish sauce
Pinch each of salt and sugar
½ cup shredded cooked chicken
2 scallions (thinly sliced crosswise)
2 tablespoons coarsely chopped cilantro

Steps:

In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.

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