Update and Redux: J– It’s perfect we are sharing this soup today … I’m at the end of my Winter cold and this soup was a great help in getting through. Warm. Aromatic. Spicy. Delicious. Very good for you. You’ll want seconds all day long!
C – It’s a Cambodian breakfast.
Rice soup in the morning. “It helps with digestion,” my mom says. She loves it and eats it every morning. She love it plain. Just very-well-cooked rice and water. I hate it plain. It’s like eating oatmeal plain. I can only eat it when I am sick.
Rice soup when I am sick has always been something I could count on when I am at home with my parents. It helps bring the temperature down from a high fever. I really don’t know what it does. But, it really helps.
It’s one of those old family remedies I would see my grandmother making. It must be the amount of water or the broken down grains of rice that does the trick. Whatever it is, it works. I cut grains out of my diet for the most part. But, I just couldn’t cut out rice soup. It just helps me feel so much better. Especially, chicken rice soup.
It’s always a treat when chicken is added to it. I love that it changes complexity and gives even more benefits. Chicken flavored broth and broken down rice with green onions, cilantro, lime and bean sprouts. It will make a sick person feel 100% better. I look forward to this every time I am sick.
|Chicken Rice Soup Cold Remedy|
- 5 quarts of water
- 1 garlic clove, mashed
- 2 skinless chicken thighs
- ¼ cup white rice
- 1 cup chicken stock
- ½ cup rice noodles
- Salt to taste
- 1 cup bean sprouts
- 2 green onions, chopped
- 10 sprigs cilantro, chopped
- 1 lime, sliced
- 1 tsp sugar
- Pepper to taste
- Salted soy bean (optional)
- Hoisin Sauce (optional)
- Hot sauce (optional)
- In a large pot, bring water to a boil. Add garlic clove and chicken into pot. Cook for 15 minutes.
- Remove chicken from pot and set a side to cool for about 10 to 15 minutes.
- While chicken is cooling, add white rice to the pot.
- Once chicken is cooled. Shred chicken into bit sized pieces and add back into the pot.
- Add the cup of chicken stock.
- Cook until rice grains are cooked and extremely soft. About 20 to 25 minutes.
- Add rice noodles cook until tender about 5 minutes.
- Serve in a bowl with a bit of bean sprouts, green onions, cilantro, a squeeze of lime, a ¼ teaspoon of sugar and pepper.
- Add salted soy bean, hoisin sauce and hot sauce if desired.
- Mix well.
Jim looks forward to me making it too. He really enjoys the special breakfast, even though he’s never sick. It’s more of a preventative wellness soup for him.
I am feeling a lot better today. It’s a great start to my day with this soup in me.