Are you ready to start eating healthier? This soup is light, full of flavors, and simply comfort food in my own opinion. I made this one evening after work. I had chicken defrosted in the refrigerator, some leftover rice, tons of vegetables (as always) and like so many other American’s I was stumped on what to make. It was chilly for a Florida evening, so I decided to go with comfort food.
A meal to warm the soul.
After I dreamed up this soup in a matter of seconds I decided I would make an Asian style soup. For the past few months I’ve been growing fresh ginger root on my back patio and have been dieing to harvest some of the beloved spicy root. I harvested about an inch of ginger root from the pot out back, cleaned it, peeled it, and it was ready to flavor my soup in a way I was hoping for.
Although the soup took little over an hour to cook: for the most part you “set it and forget it”. The chicken and ginger root has to boil for a good 45 minutes. Or, should I say, “poach”. This gives you plenty of time to tidy up the house, read emails, or if you have kids–entertain the kids. Then once the chicken breast are fork tender you remove it, shred it, add all your vegetables into the soup pot, place the chicken back in and let it all marry together for a little while longer.
Another trick to this soup… use leftover rice. I just so happened to have some white rice already cooked sitting in my fridge, so that is what I used; however, if you have brown rice or no rice at all that’s ok. You can always cook up a batch or add noodles or whatever else you have on hand. I hate when people have to go out of their way to find ingredients to make a dish. Don’t be afraid to improvise!
The night I made this Asian Chicken Rice Soup I paired it with my favorite asian-style salad and some chicken steamed dumplings (that I bought in a ginormous size bag from Costco).
Original Recipe by Katie’s Cucina
- 1 lb. boneless skinless chicken breast
- 8 cups of water
- 1 tbsp fresh ginger whole piece
- 3 cloves garlic minced
- 1 32 oz box of chicken broth
- 1 chicken bouillon cube
- 1 cup shredded carrots
- 1/4 cup baby corn chopped
- 1/4 cup bamboo shoots
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 cups chopped fresh spinach
- 1/2 cup green onions thinly sliced + more for garnish
- 2 cups leftover white rice
- *top with sesame seeds
- Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tbsp of fresh whole ginger root. Bring to a boil and cook for 45 minutes.
- Once the chicken is cooked, remove from the pot and shred. You will also want to remove the piece of ginger root and carefully mince it. Add both the chicken and ginger root back to the pot along with 3 cloves of minced garlic, one 32oz box of chicken broth, 1 chicken bouillon cube, 1 cup of shredded carrots, baby corn, bamboo shoots, sesame oil, soy sauce, and fish sauce. Cook for 10 minutes on medium.
- Lastly, add the fresh spinach and green onions: cook for 5 minutes longer.
- Spoon leftover rice (about 1/3 cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.