Chicken-and-Rice Soup with Ginger
By á-17124
Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base.
Rate this recipe
4.3/5
(9 Votes)
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Ingredients
-
- 4 cups chicken broth
- 3 cloves garlic, thinly sliced
- 1 one-inch piece fresh ginger, peeled and cut into matchsticks
- 1 pound boneless, skinless chicken breasts
- 1/3 cup long-grain white rice
- 3 ounces baby spinach (3 cups)
Details
Preparation time 5mins
Cooking time 20mins
Adapted from marthastewart.com
Preparation
Step 1
In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
Shred chicken and return to pot. Stir in spinach and season with salt and pepper.
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