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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

67 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 0
Rating: 5 stars
I made this with homemade stock. I used leftover rotisserie breasts, and added 2 carrots, 1 rib of celery, and the whites of 5 green onions, all thinly sliced. I also used 1 tbsp of lower sodium soy sauce instead of salt. The flavor profile was intense. This soup is delicious!