Chicken-and-Rice Soup with Ginger

Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base.

Photo by Donna G.
Adapted from marthastewart.com

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

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)

Directions

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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