Ginger Chicken and Rice Soup

Ingredients

• 700 gboneless skinless chicken breast
• 120 gdry long-grain white or basmati rice
• 1800 mllow-sodium chicken broth
• 3¼ tbspfresh ginger, grated
• 2cloves garlic
• 3medium carrots
• 200 gbaby bok choy
• 1 tbsplow-sodium soy sauce
• 1¼green onions

Method

1. Slice the ginger into thin coins, crush the garlic, slice the carrots and halve the bok choy.

2. Put the broth, ginger, garlic and whole chicken breasts in a large pot. Bring to a boil over high heat, then simmer gently over low heat for 15 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.

   15 min timer

3. Rinse the rice, add it to the pot with the carrots and simmer over medium-low heat for 15 minutes, until the rice is tender.

   15 min timer

4. Add the bok choy, shredded chicken and soy sauce and simmer for 2 minutes until the bok choy is just tender.

   2 min timer

5. Fish out the ginger coins, ladle into bowls and top with sliced green onion.

Storing and reheating

Keeps 4 days.