CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC
Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.
Provided by Alexa Weibel
Categories dinner, poultry, soups and stews, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
- Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
- Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
- Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
- Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
- Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
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Charlie Kidd
[email protected]This soup is amazing! It's so flavorful and satisfying. I will definitely be making this again.
Sophie Minaal
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting. I love the addition of ginger and turmeric. They really give the soup a unique flavor.
Avishka Anoopriya
[email protected]This soup is so delicious and easy to make. I love that I can use leftover chicken and rice to make it. It's also a great way to get my kids to eat their vegetables.
Areesha Jaweria
[email protected]I wasn't sure about the combination of chicken, rice, ginger, and turmeric, but I was pleasantly surprised. The flavors work really well together. This soup is definitely a keeper.
Joe Williams
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying. I love the addition of ginger and turmeric. They give the soup a really nice flavor.
Naqeeb Ullah Hara
[email protected]I made this soup for my sick husband and he loved it! It was exactly what he needed to feel better. The ginger and turmeric really helped to soothe his sore throat.
Abnana Afnan
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use leftover chicken to make it. It's also a great way to use up leftover rice. Thanks for sharing this recipe!
Akhona Ngcobo
[email protected]I'm not usually a fan of chicken and rice soup, but this recipe changed my mind. The ginger and turmeric give it a really unique and delicious flavor. I will definitely be making this again.
Joy Richard
[email protected]This soup is amazing! I love the combination of chicken, rice, ginger, and turmeric. It's so flavorful and satisfying. I will definitely be making this again and again.
Josphat Esukuku
[email protected]I made this soup last night and it was delicious! The flavors were perfectly balanced and the soup was very comforting. I will definitely be making this again.
famuyide samuel
[email protected]This chicken and rice soup is a lifesaver! It's so easy to make and it's always a hit with my family. The ginger and turmeric give it a really nice flavor. I also like to add some chopped carrots and celery for extra veggies. Thanks for sharing this