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Gravel & Dine

Ginger Chicken and Rice Soup

A wonderfully brothy chicken and rice soup with a hint of Asian flavors with the ginger, some lime and a little bit of soy sauce stirred in at the end and umami from some shitake mushrooms.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 T olive oil
  • 1 onion finely chopped
  • 4 oz shitake mushrooms, stemmed and sliced thin
  • 2 T grated ginger grates best from frozen
  • Salt
  • Pepper
  • 2/3 c jasmine rice
  • 2 cloves garlic grated
  • 8 cups water
  • 3 T Better than Bullion
  • 1 lime zest taken off in strips
  • ½ c fresh cilantro stems tied into a bundle and leaves chopped
  • 3 cups of shredded chicken
  • 3 scallions whites sliced thin and green parts cut into 1 inch pieces
  • 1 T soy sauce

Method
 

  1. Heat oil over medium heat in a dutch oven.
  2. Add onion, mushroom, ginger, salt and pepper (about a half teaspoon of each) and cook until mushrooms are brown and onions are translucent and beginning to brown.
  3. Add rice and garlic, sauté for about 30 second until garlic is fragrant.
  4. Heat half of the water and stir in the better than bullion until dissolved. Add the bullion mixture and remaining water. Scrape the bottom of the pan to remove the browned bits. Add the lime and cilantro stems.
  5. Bring to a simmer, cover and cook for 10-12 minutes until rice is almost tender.
  6. Remove cilantro stems and lime zest.
  7. Add chicken and scallions and cook for another two minutes until heated through.
  8. Remove from heat and stir in the juice of the lime and soy sauce. Taste and adjust seasoning.
  9. Serve with chopped cilantro for garnish.