Rice Soup with Chicken and Ginger

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 50 Minutes

Ready In: 55 mins

Ingredients

3ΒΌ pints - water

2 pints - chicken stock (homemade or from a cube)

12 oz - Arborio rice (or other short-grained rice)

2 teaspoons - salt

1 oz - unsalted butter

1 lb - cooked chicken (breasts work best)

2 inches - fresh ginger

4 - spring onions

1 small bunch - fresh coriander

Directions

  1. If you are cooking the chicken yourself, follow the recipe for Easy Cook Chicken. If you have purchased the chicken ready-cooked, cover with aluminium foil and set to very gently warm in a low oven.
  2. Place the water, stock, salt, rice and butter in a large pan, bring to the boil and then reduce the heat so the liquid is simmering then cover with a lid. Cook slowly for about 40-45 minutes until the rice is soft and soupy.
  3. Meanwhile, peel and grate the ginger (you need about 2-3 tablespoons of grated ginger) and finely chop the spring onions. Remove any skin and bones from the chicken and roughly shred the meat. Tear or chop the coriander.
  4. When ready to serve, remove the lid and stir in the ginger and spring onions. Portion the soup into bowls and top with the warm shredded chicken and coriander.