I saw this recipe on and it looked so warm and comforting I had to make it. Especially since the South is experiencing the , which in Southern speak is called a cold snap, and it’s COLD. Anything below 50 is cold to me, so all this “feels like -3 degrees” is downright painful (literally. I have !)
This soup is as warm and comforting as it looks. My 13 year old and I devoured it. (My 11 year old will not eat rice and my 6 year old will not eat soup. *sigh*) I added a little chili paste to mine to give it a little heat, and I added the green onions, but my daughter ate hers plain.
Arroz Caldo {Filipino Chicken and Rice Soup}
1 tablespoon olive oil
1 medium onion, chopped
3 pieces of thickly sliced ginger
2 cloves garlic, minced
2 pounds chicken, cut into bite size pieces (I used boneless skinless breast)
1 tablespoon salt (original recipe called for fish sauce, I didn’t have any on hand)
ground black pepper, to taste
8 cups chicken stock
1 cup Jasmine rice
Green onions (optional)
2 cloves garlic, minced
2 pounds chicken, cut into bite size pieces (I used boneless skinless breast)
1 tablespoon salt (original recipe called for fish sauce, I didn’t have any on hand)
ground black pepper, to taste
8 cups chicken stock
1 cup Jasmine rice
Green onions (optional)
- In a large stock pot, saute the onion and ginger in the olive oil over medium heat until the onion begins to soften and become translucent, about 5 minutes.
- Add garlic, stirring until fragrant, about 1 minute.
- Add chicken, salt and pepper.
- Once the chicken has cooked through, stir in the stock and Jasmine rice. Bring to a boil, then lower heat to simmer.
- Cover and cook for approximately 20 minutes, or until rice is done, stirring often.
- Once done, remove chunks of ginger and add salt if needed. Serve with green onions if desired.
Recipe source:
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I bet this smelled heavenly. I love Filipino food.