Photo: Chinese-style Rice Soup with Chicken and Ginger Recipe
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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By dinamcnally
on December 10, 2012
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I am going to have to fix this as another person also stated. I'm not sure why the slow cooker was even called for. I ended up with a pot of mush, my dog liked it mixed with his food. I'm going to make more broth and add the balance of the ingredients using a little rice that I won't cook for six hours!
By kica172_10693212
Miami, FL
on August 18, 2012
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Did not like it. Not what I expected too "mushy"
By Wornout@50
on July 17, 2012
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This in not a soup recipe it is called rice porridge and should be on the mushy side. Learned to make this from my mother in law. It can be quite tasty if done properly and definitly doesn't need to be cooked for six hours even in a slow cooker. If it becomes to thick add more water or broth.
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