Yield: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
1 c. medium-grain white rice
10 c. water
4 cubes of chicken bouillon
½ tsp. salt
1 (8-oz.) skinless, boneless chicken breast, sliced thin
1 tbsp. ginger, peeled and minced
1 tbsp. cooking oil
3 garlic cloves, diced
1 green onion, chopped
Directions
Heat the rice in a large pot with the water, bouillon cubes and salt. Bring to a boil, then stir it constantly for 10 minutes. Lower the heat and simmer for 15 more minutes.
Add the chicken and ginger, then increase heat to medium and cook 15 more minutes or until the chicken is cooked through.
While the chicken is cooking, heat the oil in a skillet over medium-high heat. Add the garlic and brown for 1-2 minutes. Remove the garlic to drain on a paper towel.
Serve the soup in bowls, sprinkling some garlic and green onions on top. Delish!