This afternoon my oldest son complained of having a sore throat. My first response was to make chicken soup. I usually make Chicken and Rice Soup, but his time I went with Asian flavors because I had leftover Teriyaki Chicken.
I also had leftover Basmati Rice with Onion and Garlic and Homemade Chicken Broth which I combined with the leftover chicken and vegetables from the garden. Cooking from scratch and growing my own vegetables keeps my grocery bill pretty low, so I don’t mind splurging on ethnic items like Mirin and rice vinegar (which are less expensive if purchased at an Asian market). However, if you don’t have mirin or rice vinegar you don’t need to buy them you can make do by replacing the mirin with apple juice or white grape juice. You can also use white vinegar instead of rice vinegar if you choose.
I freeze my fresh ginger to prevent it from going bad between uses.
- 8 cups chicken broth
- ¼ cup soy sauce (I use Bragg’s Liquid Aminos to make this gfree)
- ¼ cup rice vinegar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- ½ cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 cups shredded cabbage
- 1 cup Julienned carrots
- 1½ – 2 cups cooked chicken, diced
- 2 – 3 cups cooked rice
- Place chicken broth, soy sauce, vinegar, mirin, oil, onion, garlic, ginger in a large pot. Add cabbage and carrots. Cook over a medium-high flame until the broth begins to boil.
- Lower flame and simmer for 8 minutes.
- Add chicken and rice and cook for 2 – 3 minutes until rice and chicken is heated through. Serve immediately.
The broth is flavorful enough that you could add leftover roast chicken, it doesn’t need to have a teriyaki glaze.
This post is linked to $5 Dinner Challenge, Tasty Tuesday, Tempt My Tummy Tuesday, and Hearth and Soul Hop.
My family will love this! The flavours sound fantastic. Also thank you for the tips about replacing mirin with apple or white grape juice – and the rice vinegar with white vinegar – that is wonderful to know!
Good morning Alea! Just wanted to let you know that you’ve been tagged with the Liebster Blog Award… a special recognition for up-and-coming blogs with fewer than 200 followers. I think your blog is great! You can check out my post here:
http://allergyfreecookery.blogspot.com/2011/10/liebster-blog-award.html
Funny, I clicked over to check out the recipe because I’m not feeling good & my 6 year is developing bronchitis, and… you mention making the soup for a sick child. Love it!
My ds6 requested no veggies in his soup, though I’m using vegetable broth I made last week so he will get the veggies anyway. I think he’ll like the Asian taste along with egg noodles.
Delicious, i can skip chicken and try with some veggies. thanks for sharing and hosting Hearth and soul blog hop.
Alea, this looks great! I am always looking for different ways to change up chicken noodle soup.
I just love your soup, it looks so delicious. Thanks for sharing and hope you are having a great week!
Miz Helen
Alea, I have never thought about changing up the flavor of chicken rice soup, so this is a great idea. Thanks for sharing with the Hearth and Soul.
I love the asian spin to this classic soup and having rice instead of noodles! fantastic
Thank you for your submission on Nourishing Treasure’s Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!
Great sounding recipe. And it just so happens I have leftover chicken AND cabbage in the fridge and really didn’t feel like making regular chicken soup. Thanks!