Super Easy Chicken and Rice Soup with Shitake Mushrooms Ginger and Scallions
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
What you'll need
Ingredients
INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
The method
Directions
01
Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.
02
A dd broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it I the freezer in individual serving size containers, and just grab on when I need a fast bite.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Super Easy Chicken and Rice Soup with Shitake Mushrooms Ginger and Scallions
Prep
Cook
Yield
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
Ingredients
INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
Cook Like James · The method
Directions
1
Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.
2
A dd broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
Cook Like James
Super Easy Chicken and Rice Soup with Shitake Mushrooms Ginger and Scallions
Prep
Cook
Yield
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
Ingredients
INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
Directions
1
Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.
2
A dd broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
