Gingered Chicken and Rice Soup

Soups, Stews & Chili | 30 Minutes or Less, Budget-minded | Eggs & Dairy, Pasta & Grains, Poultry, Vegetables

SERVES 4 - START TO FINISH: 30 minutes
Recipe Scoop Gingered Chicken and Rice Soup

Gingered Chicken and Rice Soup

1 boneless skinless chicken breast, 6 to 8 ounces
1 cup chopped carrots
1 cup chopped onions
6 cups water
1/2 cup long-grain rice
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons 1-percent milk

Place chicken breast, carrots, onions and water in a 4 ½-quart or larger soup pot. Cover and heat to boil over high heat, and cook for 5 minutes, or until chicken is mostly cooked through. Reduce heat to medium, remove chicken breast to a plate, then add rice, ginger, garlic, salt and pepper. Dice chicken and return to pot. Bring to a boil again, then reduce heat to medium-low, cover pot, and cook for 15 more minutes or until rice is tender.

Meanwhile, stir together egg and milk until well blended.

Uncover soup and drizzle egg mixture evenly over soup. Stir well to blend and thicken soup and serve.

Gingered Chicken and Rice Soup

Approximate Values Per Serving: 190 calories (13 % from fat), 3 g fat (1 g saturated), 80 mg cholesterol, 14 g protein, 27g carbohydrates, 2 g dietary fiber, 363 mg sodium

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