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Monday, May 23, 2011

Ginger Chicken and Rice Soup

I love the column in our newspaper, Desperation Dinners.  The other day I decided to find their blog so I could put my favorite recipes into my Paprika app.  This recipe is their most recent and I made it today for lunch.  It was really refreshing and good.  I highly recommend you give it a try.  You can find this recipe and more at kitchenscoop.com

                                                                                                photo courtesy of kitchenscoop.com


1 boneless skinless chicken breast, 6 to 8 ounces
1 cup chopped carrots
1 cup chopped onions
6 cups water
1/2 cup long-grain rice
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons 1-percent milk
Place chicken breast, carrots, onions and water in a 4 ½-quart or larger soup pot. Cover and heat to boil over high heat, and cook for 5 minutes, or until chicken is mostly cooked through. Reduce heat to medium, remove chicken breast to a plate, then add rice, ginger, garlic, salt and pepper. Dice chicken and return to pot. Bring to a boil again, then reduce heat to medium-low, cover pot, and cook for 15 more minutes or until rice is tender.
Meanwhile, stir together egg and milk until well blended.
Uncover soup and drizzle egg mixture evenly over soup. Stir well to blend and thicken soup and serve.
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