Chicken and Rice Ginger Soup

I did something gingery today. So, I decided to make this Chicken and Rice Ginger Soup. So comforting and full of glorious flavors. This dish is one of my youngest daughter’s favorite dishes. She loves ginger the same way I do. I also use ginger in any hot tea I make. Something about it that so soothing and great for cooking too.

Let’s start cooking!

Ingredients:

2 cups shredded rotisserie chicken

4 red potatoes, peeled, diced

4 garlic cloves, minced

1 cup rice

4 cups chicken broth

1 teaspoon grated ginger

2 tablespoons olive oil

1 tablespoon 21 Seasoning Salute

1 tablespoon dried safflower

1 yellow onion, chopped

4 stalks green onion

salt and pepper to taste

Instructions:

1. Heat a soup pot with oil, sauté garlic, onion, and ginger, for a minute or until the onion is soft and translucent. Add the potatoes, sauté for 2 minutes before adding the rest of the ingredients. Season with salt and pepper.

2. Add the rice, stir to combine. Add the chicken, constantly stirring until well combined. Add the chicken broth, stir, cover, lower the heat, simmer until the potatoes are tender.

3. After simmering and the potatoes are tender, add dried safflower, cover, simmer for 2 minutes. After simmering, remove the cover and add the green onions. Taste if it needs more seasonings. Serve immediately and squeeze lemon juice before serving. The lemon brings all the flavors together. You can also serve this soup with boiled eggs.

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