Chicken Ginger Rice Lugaw Soup
This does not look as wonderful as it tastes. Take my word for it.
Ingredients
- 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
Instructions
- 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.
Notes
My opinion:
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.
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.
Tried this recipe?Let us know how it was!