Chicken and Rice Soup with Ginger
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
- In a medium pot, bring broth, 2 cups of water, garlic and ginger to a simmer over medium heat.
- Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate.
- Cover pot and simmer until rice is done, five to ten minutes. Remove from heat.
- 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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