Rice Soup with Chicken

Prep Time: 15 minutes

Meal Notes: This satisfying soup is hearty enough to stand on its own, but is nicely complimented by a salad.

Source: Modified from the cookbook 125 Best Chicken Recipes by Rose Murray.



  • 1 Tablespoon ginger

  • 2 cloves garlic

  • 1 small red onion

  • 1 lb chicken breast

  • 3/4 cup white rice

  • 5 cups chicken broth (or more, depending on your desired consistency)

  • 2 Tablespoons sherry

  • 1 Tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon hot pepper flakes

  • 2 scallions


  • Prep: Mince garlic. Peel and mince the ginger. Dice scallions. Dice red onion. Chop chicken breast into small, bite-size pieces.

  • Cook Soup: Heat ginger, garlic, and onion in a medium pot with a little canola oil for about 3 minutes, until soft. When vegetables are soft, add diced chicken breast and cook for another 3 mins. Then add rice, chicken broth, sherry, soy sauce, sesame oil, and hot pepper flakes. Bring soup to boil and simmer for 20 minutes.

  • Finish: Season with salt and pepper. Serve topped with scallions.