Name: Chicken and Rice Soup with Ginger and Scallions
Total time: 30 min
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; 1/2 cup long-grain white rice; 1 (2 1/2-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; 1/2 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.