CHICKEN-AND-RICE SOUP WITH GINGER

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Chicken-and-Rice Soup with Ginger image

Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when you're feeling under the weather.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 7

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

Steps:

  • In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. 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 tender, 10 minutes. Remove from heat.
  • Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

Nutrition Facts : Calories 228 g, Fat 3 g, Fiber 1 g, Protein 31 g, SaturatedFat 1 g

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