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Chicken Arroz Caldo(Chicken Rice Soup)


Creamy chicken rice soup but without any cream to keep it light and delicious.













Trans-fat Free


1 ½ pounds chicken
cut into serving pieces
1 tablespoon vegetable oil
3 each garlic cloves
1 medium onions
finely chopped
1 teaspoon ginger
fresh, finely sliced
1 cup rice
7 cups water
2 tablespoons fish sauce
5 each scallions, spring or green onions
finely sliced for garnish
1 x salt and black pepper
to taste


In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.

Add ginger and onion, stir for a minute.

Add chicken pieces and fish saue and cook for another 3 minutes.

Add rice, water and a little salt and pepper.

Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached.

Stir occasionally while cooking.

Correct seasonings to taste.

Stir in a small amount of sliced green onions.

If rice soup becomes too thick, add a little water to thin it a bit.

Garnish individual bowl servings with sliced green onions just before servings.

Tips: If you prefer, sprinkle a little lemon juice on the soup servings.

This will give a pleasant tartness to the dish.


* not incl. in nutrient facts

Add review





gago kayo

over 12 years ago


this is really helpful.. good! :]

about 12 years ago

Nutrition Facts

Serving Size 463g (16.3 oz)
Amount per Serving
Calories 36526% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 474mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 72g
Vitamin A 4% Vitamin C 9%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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