chicken, chopped (whatever you have on hand is fine, I used breasts)
ginger, about an inch or two long, peeled and sliced
garlic, minced to taste (I used about 4 cloves)
white or yellow onion, chopped
2-4 tablespoons olive oil
Chicken broth (depends on the rice), but at least 4 cups
rice (as much as you want)
Add olive oil to the bottom of a soup pot. Over medium heat add the onions until they turn clear and start to brown. Add the chicken. Cook through. Add the garlic and ginger slices. Cook for about 3 minutes until fragrant. Add one cup of the chicken broth. Bring to a simmer. Add one cup of rice and three more cups chicken broth. Let cook 20 minutes or until the rice is cooked through. At that point you may want to add more chicken broth if you like your soup more soupy. Otherwise, ladle into a bowl, season with salt and pepper (I used white pepper) and enjoy.
This is a great soup base. Very gingery and lovely for easing cold symptoms. In the future, I will add the green onions on top (we were out and I wasn’t up to going to the store) and some more seasonings. J added Sriracha sauce and said it made a difference. I also didn’t realize just how much the rice would absorb the liquid and will absolutely add more in the future.