Chicken and Rice Soup

Chicken and Rice Soup


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This is the Asian version of chicken noodle soup known as 'Jook' which is more like a stew. It is a great meal when you are feeling under the weather.


Serves: 6 

  • 1/2 kg bone-in chicken thighs
  • 2 litres water
  • 3 spring onions, tied into a knot
  • 2cm piece ginger, sliced
  • 3 cloves garlic, crushed
  • 1 cup (200g) rice
  • 1 dash soy sauce, to taste
  • Garnish
  • sesame oil
  • white pepper
  • spring onions, diced
  • preserved vegetables

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. In a large saucepan combine the chicken, water, spring onions, ginger and garlic. Bring to a boil and skim any scum that rises to the surface. Simmer for 30 minutes, until the chicken is cooked through.
  2. Remove the chicken and scrape the meat off the bones. Set aside the meat and return the bones to the saucepan.
  3. Add the rice and bring to a boil. Cover and simmer for at least 1 hour until the rice kernels are softened and a smooth porridge is formed. Stir occasionally to prevent the rice from sticking to the bottom of the saucepan. Remove the bones and other ingredients.
  4. Season with soy sauce. Scoop some thick soup into a bowl and add some chicken. Garnish as desired.

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