Chicken and Rice Soup with Ginger and Scallions
By Alli BerkeyPublished on February 15, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 1 onion, chopped fine4 ounces shiitake mushrooms, stemmed and sliced thin2 tablespoons grated fresh ginger Salt and pepper 8 cups chicken broth ½ cup long-grain white rice 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)2 scallions, white parts sliced thin, green parts cut into 1-inch pieces½ cup fresh cilantro leaves
Before You Begin
You can freeze the rotisserie chicken bones and use them to make chicken stock.
Instructions
- Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 minutes.
- Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
Ingredients
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
Ingredients
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
Why This Recipe Works
We use rotisserie chicken for convenience and punch up the flavors with cilantro and grated fresh ginger.
Before You Begin
You can freeze the rotisserie chicken bones and use them to make chicken stock.
Instructions
- Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 minutes.
- Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
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