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
Sriracha, optional
Instructions
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 Sriracha on the side if
desired.
Originally Submitted
11/14/2011
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