READY IN
55 mins
Rice Soup with Chicken and Ginger Recipe

Rice Soup with Chicken and Ginger

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Rice Soup with Chicken and Ginger is perfect for a light lunch or as a starter for a meal with friends. It's a simple, straightforward recipe that creates a beautiful Chinese-style soup any time of the year.

Don't be tempted to use long-grain rice just because you have some in the cupboard. Arborio rice is an Italian short-grain rice. When cooked, the rounded grains are firm, creamy, and chewy, due to its high starch content so, while it has a slightly starchy taste, it blends well with other flavours. Arborio rice can also be used for rice pudding and risotto.

      Preparation Time: 5 Minutes

      Cooking Time: 50 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Rice Soup with Chicken and Ginger

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3¼ pints
water
2 pints
chicken stock (homemade or from a cube)
12 oz
Arborio rice (or other short-grained rice)
2 teaspoons
salt
1 oz
unsalted butter
1 lb
cooked chicken (breasts work best)
2 inches
fresh ginger
4
spring onions
1 small bunch
fresh coriander

 

How to Cook Rice Soup with Chicken and Ginger

  1. If you are cooking the chicken yourself, follow the recipe for Easy Cook Chicken. If you have purchased the chicken ready-cooked, cover with aluminium foil and set to very gently warm in a low oven.
  2. Place the water, stock, salt, rice and butter in a large pan, bring to the boil and then reduce the heat so the liquid is simmering then cover with a lid. Cook slowly for about 40-45 minutes until the rice is soft and soupy.
  3. Meanwhile, peel and grate the ginger (you need about 2-3 tablespoons of grated ginger) and finely chop the spring onions. Remove any skin and bones from the chicken and roughly shred the meat. Tear or chop the coriander.
  4. When ready to serve, remove the lid and stir in the ginger and spring onions. Portion the soup into bowls and top with the warm shredded chicken and coriander.

 
Graham GRAHAM'S HOT TIP:
If you want to spice up the soup a little, you can serve with chilli paste on the side if desired.
 
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Reviews of Rice Soup with Chicken and Ginger

Rating 3 out of 5 - Many cooks will make this recipe again April 27 2014
The dish is soupy, mushy and skightly bland, and that how it is supposed to be since, in China, it is usually paired with salty fishes or shredded dryed pork. I added a couple cloves of garlic to the broth to add some more flavour. It is not rice and broth. It's not meant to be! More like a creamy porridge. Definitely not a soup. I topped it with cut up cooked chicken that I had marinated in some soy sauce. It was stick to your ribs type filling and could feed 8-10 people easy on the quantities here. I thought it was a good meal for a cold winter night.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again January 19 2013
This is definitely one of my favorite comfort foods. My husband is Chinese, so I've had "jook" at numerous Chinese restaurants at dim sum. This recipe is so much better! The arborio rice gave the jook a creamier consistency. My family adds sesame oil and oyster sauce. Sounds a bit weird, but its flavorful. Of course, the ginger and scalliions are a must. The Filipinos have a similar take on this dish. It's called Arroz Caldo - "hot rice"
(1 review)
 

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