Meet the Sullivans: Chinese-Style Rice Soup with Chicken and Ginger

September 29, 2011

Chinese-Style Rice Soup with Chicken and Ginger

I was so excited to try this recipe because I thought it would be different from all the other recipes I've made in the slow cooker in the past, and it was. We liked it a lot, and felt like it was definitely a cozy dinner for cold rainy day. Using the rotisserie chicken made this a very quick dinner. Oh, and don't skip the chili paste! We also added a splash of low sodium soy sauce.
Chinese-Style Rice Soup with Chicken and Ginger 
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6 cups water
4 cups chicken broth, low-sodium canned, or homemade
1 1/2 cups Arborio rice
2 teaspoons kosher salt
2 tablespoons unsalted butter
About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
2 to 3 tablespoons grated peeled fresh ginger
3 scallions, thinly sliced
1 medium bunch fresh cilantro, leaves torn or chopped
Asian chili paste, or sambal oelek, optional

  1. Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours. I cooked ours on LOW for 8 1/2 hours--it will look very gooey when you open it up after 8 1/2 hours, but just stir it a bit and it will be fine.
  2. When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Adapted from a Food Network Recipe. 


Dania @ Always Dania said...

rice soup with chicken? how could anyone resist?!

Unknown said...

Sounds great for a fall rainy day! Cute blog btw!!!