Nutrition per serving may change if servings are adjusted.
8 cups reduced-sodium chicken broth
2 tablespoons finely chopped garlic
2 tablespoons finely grated fresh ginger
½ cup uncooked white rice
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1-2 teaspoons hot chile paste or hot chile sauce
1 cup shredded cooked chicken (see How To)
2 scallions, finely chopped
1 tablespoon sesame seeds, toasted (see Tip)
Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.
How To Poach Chicken Breasts
If you don't have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2½ cups chopped or shredded cooked chicken)
Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
149 calories;2 g fat(0 g sat); 1 g fiber; 18 g carbohydrates; 13 g protein; 64 mcg folate; 20 mg cholesterol; 1 g sugars; 0 g added sugars; 55 IU vitamin A; 3 mg vitamin C; 29 mg calcium; 2 mg iron; 857 mg sodium; 392 mg potassium
Glad to have an alternate chicken soup, especially in the cold & flu season! I added thinly sliced baby portobello mushrooms and a couple heaping handfuls of spinach. Next time I'll add a bit more heat and ginger
January 26, 2012
By: Denise Agosti
Fantastic flavor for a very satisfying soup! I used pre-cooked rice noodles instead of rice, and have also added mushrooms, rainbow chard or spinach. Great way to use up odds & ends from the vegie drawer.
Pros: great flavor, easy to make
January 11, 2012
We loved it~
My husband and I love spicy and full bodied broth soups. This was perfect - love the chicken and rice to fill out the meal. I did use homemade chicken broth and we had some home made Nigerian hot paste that I added 1/4 tsp so it was nice and spicy. We will make this over and over!
It is so nice to find flavors that rival the most expensive meals for a fraction of the cost and calories. Thank you!
September 21, 2011
By: EatingWell User
This was the most flavorful soup I've ever eaten. I replaced the white rice with quinoa but did not change the cooking time.