Chinese-style Rice Soup with Chicken and Ginger

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
6 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 6 hr 0 min
Total:: 6 hr 30 min

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Ingredients

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

Directions

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.

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.

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Comments & Reviews

recipe Chinese-style Rice Soup with Chicken and Ginger
Jenifer Redlands, CA 08-31-2009
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With a Little Tweaking, Good Recipe!
Rated: 4 stars out of 5

I took everyone's advice in the comments and cooked the rice for 2.5 hours on high, which turned out perfect. I also added a... little soy sauce while cooking the rice, and eventually added some green peas in at the very end. When I served it, I served it with soy sauce for my husband to add in as he liked. It was a great tasting soup with the ginger, and the peas added in some fun color. VERY easy to make, great for a quick dinner fix!Read more
recipe Chinese-style Rice Soup with Chicken and Ginger
Zeenath Brea, CA 07-02-2009
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Comfort Food
Rated: 4 stars out of 5

This is a very similar recipe to my mom's Vietnamese chao ga. It's supposed to be bland, it's the Vietnamese equivalent to... chicken noodle soup for when you're sick. And definitely 2 1/2 hours max for the rice. Try searing the chicken before boiling and pan fry the rice with one glove of garlic, slightly smashed, before cooking. It makes all the difference by keeping the rice from getting too overcooked. Tip: make a cabbage salad to go with the dish for more flavor and texture. Combine thinly sliced cabbage, onions and cilantro mixed with lime juice, white vinegar, salt and sugar, and maybe a little soy sauce for flavor. Add some shredded chicken and let sit in the refrigerator before serving. Add some to the rice soup and you'll be very happy. Read more
recipe Chinese-style Rice Soup with Chicken and Ginger
Amanda Southfield , MI 04-15-2009
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Too Bland....
Rated: 2 stars out of 5

I thought this was easy to make and smelled great wafting through the house...but when it came time to eat it, too... bland...you smelled the ginger but didn't get a real taste of it, needed more salt, and the rice was mushy. My husband took one bite and ordered pizza! So much for something a little healthier to eat! Instead of leftovers for lunches my garbage disposal got an extra treat! If I played with this recipe and added some onions, and more spices I might be able to save it, but not worth the effort. Read more
recipe Chinese-style Rice Soup with Chicken and Ginger
Lee Washington, DC 01-06-2009
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2.5 hours, not 6!
Rated: 3 stars out of 5

I added a couple whole cloves of garlic and a one-inch peeled hunk of ginger to the broth and rice to add some more flavour.... In 2 1/2 hours on high the rice was done. It is not Rice and broth, 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, fresh chopped cilantro and chopped scallions. I thought it was very filling (stick to your ribs) and could feed 8-10 people easy. No one else in the house liked it - the flavour was good but no one liked the consistency of the rice. Not quite as thick as oatmeal but pretty close. I thought it was a good meal for a cold winter night but the rest of the family made sandwiches for themselves after eating some and not finishing their bowls.Read more
recipe Chinese-style Rice Soup with Chicken and Ginger
Bora Chantilly, VA 12-04-2008
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Different take.
Rated: 4 stars out of 5

I make something similar to this. For the shredded chicken I marinate it in soy sauce, garlic, tiny bit of ginger, sesame... seeds, green onions, red pepper and a little sugar. I leave out the cilantro. For the rice..short grain sticky rice...I don't add broth or butter. Just rice and water and a little salt. Sometimes diced shiitake mushrooms. It's delicious on a cold day!Read more
recipe Chinese-style Rice Soup with Chicken and Ginger
nieke Azusa, CA 11-04-2008
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This is the way I always make it!
Rated: 5 stars out of 5

Surprise to find this recipe here because this is just the way I always make my poridge. I added lemon grass sometime and use... thai rice instead of arborio. Usualy before serving I sprinkle some fried shallot, chips, & maggi sauce or soy sauce on it.Read more