Chicken and Rice Soup with Ginger

Serves 4

4 cups chicken broth
3 cloves garlic, thinly sliced
1 one-inch piece of ginger, peeled and cut into matchsticks
1 pound boneless skinless chicken breast
1/3 cup Basmati rice
3 ounces baby spinach (3 cups)
Salt and pepper

  1. In a medium pot, bring broth, 2 cups of water, garlic and ginger to a simmer over medium heat.
  2. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate.
  3. Cover pot and simmer until rice is done, five to ten minutes. Remove from heat.
  4. Shred chicken and return to pot. Stir in spinach, allow to wilt and season with salt and pepper.

Source: Martha Stewart’s Everyday Food

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