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Chicken-Rice Soup
Nb persons: 0
Yield: about 8 cups soup
Preparation time:
Total time:
Source: Spirit of Christmas Book 12, 1998
| 1 Tb. | vegetable oil |
| 3 | cloves garlic, minced |
| 1 medium | onion, finely chopped |
| 1 tsp. | finely chopped fresh ginger |
| 1 1/2 lbs. | boneless chicken, cut into 1" pieces |
| 2 Tb. | soy sauce |
| 6 c. | water |
| 1 c. | uncooked rice |
| 1 1/2 tsp. | salt |
| 1/2 tsp. | ground black pepper |
| finely sliced green onions to garnish |
Place oil in a large Dutch oven over medium heat. Stirring frequently, saute garlic until lightly browned. Add onion and ginger; cook 1 minute. Add chicken and soy sauce; cook 3 minutes. Stir in water, rice, salt and pepper. Cover and reduce heat to medium-low. Stirring occasionally, simmer about 40 minutes. Reduce heat to low; continue to cook 20 minutes longer or until soup is very thick. Garnish servings with sliced green onions.
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