I am posting this recipe for my children. When someone in my family gets sick this is the #1 requested soup. Truly a comfort food that is visually boring with very basic ingredients. Everyone has their own way of dressing it up. But for my family it is best served plain with a drizzle of soy sauce or a simple sprinkling of green onions. Cooking it slow and low will break down the rice and make the soup creamy.
When I make steamed chicken I always save the broth and freeze it to make this soup. But you can easily use a 14 oz. can of Swanson’s chicken broth plus enough water to equal 4 cups which equals a quart.
I have always made this starting with raw rice. But my son got sick and needed a batch sooner than later so I thought about it and realized that cooked rice would work just as well. In fact it would speed up the process so I gave it a shot and it turned out perfectly.
CHINESE RICE SOUP (Jook) made with cooked rice
1 chicken breast or thigh, cooked & shredded
2 quarts chicken broth
3 – 4 cups cooked rice
1 slice ginger, smashed
1 – 3 tsp. kosher salt, add 1 tsp. at a time and taste
¼ - ½ tsp. white pepper
Place the chicken in a small pot, cover it with water and add a couple pinches of salt. Bring to a boil, lower heat to med and let cook for about 10 – 15 minutes or until the chicken is cooked through. Remove from the water to let cool and shred. Set on the side to add at the end. You can use the water that you cooked the chicken in as part of your broth.
Place the chicken broth, rice, ginger, 1 tsp. salt & ¼ tsp. white pepper into a pot and bring to a boil then lower heat and cover. Stir occasionally so it won’t stick to the bottom. It will take about 30 minutes to get the soup to a creamy stage. If the soup gets too thick add water to thin it to your liking. Add the chicken, taste and season with salt and white pepper. Garnish with sliced green onions.