Chicken Soup with Rice and Vegetables

This Chicken Soup with Rice and Vegetables was a soup meal in itself made from holiday leftovers. I added Asian flavors of ginger and fish sauce to the broth. If you don’t have leftovers, you can make the soup with anything you have: meat, seafood, vegetables and rice any day. This is an Asian in America recipe by Elizabeth Ann Quirino

Course: Dinner, Lunch, Soup

Cuisine: Asian, Filipino

Keyword: Chicken Soup Rice Vegetables

Servings: people

Calories: 227kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

stockpot, large;

Ingredients

1 cup cooked chicken sliced in 1/2-inch pieces
1 cup cooked ham sliced in 1/2-inch pieces
1 cup cooked pork longanisa sliced in 1/2-inch pieces (or use any cooked sausages preferred)
2 Tablespoons vegetable oil
4 cloves garllic minced
1 whole large onion chopped onion
1- knob (1-inch) fresh ginger peeled, sliced in thin slivers
2 Tablespoons patis (fish sauce)
8 cups broth, chicken or vegetable
1 cup cooked green beans sliced in 1/2-inch pieces
1 cup cooked corn kernels
1 cup shredded bok choy
2 cups cooked rice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Prepare ingredients by slicing the chicken, ham, pork, vegetables in uniform bite-sized pieces of about ½ inches.
Over medium heat, in a large deep stock pot, add the vegetable oil. After 1 to 2 minutes when the oil is hot, saute the garlic, onions, ginger. Stir around and cook for 2 minutes till onions are transparent.
Add the fish sauce and soup broth (or rice wash). Cover and increase heat to high. When the broth boils in about 8 to 10 minutes, lower heat back to medium. Add the meat pieces : chicken, ham, pork. After 5 to 6 minutes of simmering, throw in the cut up vegetables and cooked rice. Stir the soup. Season with salt and pepper. Keep the soup on a very low simmer till ready to serve.
Cook’s comments: I used leftover soup broth and chicken from a previous Nilagang Manok (Filipino Boiled Chicken Stew with Vegetables). If you do not have soup broth on hand, use rice wash for the broth. In the Philippines, we call rice wash 'hugas-bigas'. I have shown how to obtain rice wash and keep the broth in a previous blog post – this is an age old cooking tip from Filipino mothers and generations before them.

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Nutrition