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Chicken Ginger Rice Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 35 min
  • $$
Gatheredtable
adapted from Martha Stewart

Ingredients

  • 4 cups chicken broth
  • 3 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger
  • 1 pound boneless, skinless chicken breast
  • 1/3 cup brown rice
  • 3 cups baby spinach (about 3 ounces)
  • salt and pepper, to taste

Directions

Prep: 1. Slice garlic. 2. Peel ginger, cut into matchsticks. 3. Cut chicken into 1" pieces. Make: 1. In a large pot, bring stock, garlic and ginger up to a boil. Reduce to a simmer. 2. Add rice and simmer, covered, for 10 minutes. 3. Add chicken and cook until the rice is tender and the chicken is cooked through, about another 10 minutes. 4. Stir in spinach and season with salt and pepper.

Notes

This simple soup is great for cold season or just warming up on a chilly evening. High quality ingredients really make this soup shine.

Goes great with these recipes

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Baguette
Mixed Salad with Avocado

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