This is a delicious, refreshing, healthy soup even on a hot summer day. And it is easy to make – it uses a grocery store rotisserie chicken. It makes a fairly large batch.
- 8 cups chicken broth (for U.S. readers, that is 2 32 oz boxes)
- 1/2 cup Basmati (or other long grained) rice
- 1 small onion, chopped fine
- 4 oz shiitake or button mushrooms (use whatever you can find)
- 2TBS grated fresh giger
- 1 – 2 tsp salt (to taste)
- 1 rotisserie chicken (2 – 3 lbs)
- 2 scallions
- 1/2 cup fresh cilantro, chopped coarsely
- 2 TBS olive oil (or any vegetable oil)
Heat the oil in a large soup pot or dutch oven on medium heat. Add onion, mushrooms, ginger, 1/2 tsp salt (and pepper if desired). Cook until tender, but not to the point of browning (about 3 – 4 minutes). Add broth and rice and bring to a boil. Reduce heat to medium-low and simmer until rice is tender (about 12 minutes).
In the meantime, remove all meat from the chicken and shred into spoon size chuncks. You should have at least 3 cups. For a very meaty soup you can use all of it, or just the minimum of 3 cups (or anywhere in between). When the rice is done, stir in the chicken and scallions, and heat through. check seasoning level and add salt as needed. Ladle into bowls and garnish with some cilantro leaves.
If your grocer does not have rotisserie chickens for sale in their deli area you can just use any cooked chicken meat (do not try to cook it in the soup while the rice is cooking, it will not be done until the rice turns to mush). A mix of dark and light meat is best, but use what you prefer.