Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tablespoon 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. Carefully remove the piece of ginger root and carefully mince it. Drain the water.
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 ⅓ cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.
By not adding the starch (rice) into the soup while cooking it allows for more broth therefore stretching the amount of food you have. This is how I typically like to make my soups so that the starch doesn't break down.