Chicken Arroz Caldo(Chicken Rice Soup)
Creamy chicken rice soup but without any cream to keep it light and delicious.
cut into serving pieces
fresh, finely sliced
scallions, spring or green onions
finely sliced for garnish
salt and black pepper
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.
First published: 1996-01-27 last updated: 2015-03-18