Ingredients
2 tablespoons vegetable oil
2 jalapenos diced with seeds
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
You can freeze the rotisserie chicken bones and use them to make chicken stock.
2
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 minutes.
3
Add broth, jalapenos, 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.
Notes
Try sub barley or udon noodles
Description
We use rotisserie chicken for convenience and punch up the flavors with cilantro and grated fresh ginger.