20 minutes
A comforting and aromatic soup made with shredded rotisserie chicken, fresh ginger, shiitake mushrooms, and long-grain white rice.
tablespoons
Onion, finely chopped
each
Shiitake Mushrooms, stemmed and sliced thin
0 oz
Fresh Ginger, grated
tablespoons
cups
Long Grain White Rice
cups
Rotisserie Chicken, skin and bones discarded, meat shredded into bite-size pieces
cups
Scallions, white parts sliced thin, green parts cut into 1-inch pieces
each
cups
teaspoons
teaspoons
1. Cook Vegetables
Heat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the finely chopped onion, sliced shiitake mushrooms, and grated fresh ginger. Season with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook for about 4 minutes, stirring occasionally, until the vegetables are just beginning to brown.
2. Add Broth and Rice
Pour in the 8 cups of chicken broth and stir in the ½ cup of long-grain white rice. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for about 12 minutes, or until the rice is tender.
3. Add Chicken and Scallions
Once the rice is cooked, stir in the shredded rotisserie chicken and the sliced scallions. Continue to cook for about 2 minutes longer, allowing the flavors to meld together. Taste the soup and season with additional salt and pepper if needed.
4. Serve and Garnish
Ladle the soup into serving bowls and garnish with fresh cilantro leaves. Serve immediately.
Add Thai, Italian, or Mexican elements for a unique take on the classic.
Experiment with pork, beef, seafood, tofu, or chickpeas instead of chicken.
Use Middle Eastern or Indian spices for a new flavor profile.
Add sautéed shiitake, cremini, or oyster mushrooms for umami depth.
Make the soup creamier and slightly sweet with a can of coconut milk.
Start with fresh, organic ingredients when possible. The quality of your chicken will greatly affect the flavor of your soup. A free-range, organic chicken is ideal.
Make your chicken stock from scratch using chicken bones, vegetables, and aromatics for a richer, deeper flavor.
Use fresh ginger generously, bruise larger pieces to release more flavor, and consider grating some directly into the soup for a pronounced taste.
Cook the rice separately and add to individual bowls when serving to prevent overcooking and mushiness.
Lightly toast the rice in a dry pan until it’s fragrant before adding to the soup, to add a nutty flavor that complements the ginger and chicken.
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