Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken-and-Rice Soup with Ginger 4.0 (67) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 4 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. Ingredients 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 ⅓ cup long-grain white rice 3 ounces baby spinach (3 cups) Salt and pepper Directions 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. Rate it Print