Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.
Ingredients
4 Servings
2
1
1
3
1
2
4
1
1
1
1
1
½
¼
Preparation
Step 1
Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
Step 2
Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
Step 3
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.
Nutrition Per Serving
How would you rate Elizabeth Street Café's Chicken & Rice Soup?
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Reviews (8)
Back to TopAmazing comfort food! Don't skimp on the fish sauce. This is pure heaven! The recipe is perfect as is - no need to get fancy and adjust it unless it is to add more fish sauce!
Jenn
Bay Area
8/10/2023
This made the whole family happy. I recommend doubling (or quadrupling) the recipe for leftovers and extra broth. I cooked Kohuko rice separately, simultaneously, to reduce cooking time… still good. New go-to recipe for simple and comforting chicken soup, did not miss the hassle of using a whole chicken.
Anonymous
Seattle
3/12/2023
Best comfort soup ever! I leave out the sugar but everything else to the recipe.
Anonymous
Bay Area, CA
1/10/2022