Crock Pot Ginger Chicken and Rice Soup
- Total time
- 250 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 8 cups chicken broth (low sodium)
- 20 ounces chicken breasts (boneless skinless)
- 4 inch piece ginger root (cut in 1/2 inch slices)
- 4 teaspoons toasted sesame oil
- 1 bunch scallions (cut 1/2 inch pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 star anise pod
- 1/2 cinnamon stick
- 2 cups 90 Second Rice - whole grain brown rice
- cilantro to serve
Steps
- 1
Place all ingredients in the slow cooker with the exception of the brown rice and cilantro. Cook on Low for 8 hours or High for 4 hours.
- 2
When you're ready to serve, use a pair of tongs to remove cooked chicken breasts from the broth mixture. Set aside in a bowl and use two forks to shred; set aside.
- 3
Heat the 90 Second Rice in the microwave according to package instructions and divide evenly between four bowls. Next, add shredded chicken breasts to each bowl.
- 4
Pour the remaining slow cooker broth mixture over a fine mesh strained placed over a soup pot. Discard the ginger, scallion and spices left in the strainer.
- 5
Use a ladle to cover each bowl of chicken and rice with the ginger broth. Garnish with fresh cilantro to serve.
Source: thelemonbowl.com·Own this recipe or photo? Request removal