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
- 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.
- 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.