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Chicken Soup with Rice and Vegetables

The snowy winter weather this week was perfect for a bowl of Chicken Soup with Rice and Vegetables. This was a soup meal in itself made from holiday leftovers. I also had leftovers from a Nilagang Manok (Filipino Boiled Chicken Stew with Vegetables) soup meal. I added favorite Asian flavors of ginger and fish sauce to the broth to make it interesting. If you don’t have leftovers, you can make the soup with anything you have:  meat, seafood, vegetables and rice any day. This recipe was slightly adapted from a soup dish I did a few years ago on this blog. This soup I made serves 4.

Ingredients

  • 1 cup sliced in 1/2-inch pieces cooked chicken meat (no bone)
  • 1 cup sliced in 1/2-inch pieces cooked ham
  • 1 cup sliced in 1/2-inch pieces (or use any cooked sausages preferred) cooked pork longanisas (Filipino cured sausages)
  • 2 Tablespoons vegetable or corn oil
  • 4 cloves minced garlic
  • 1 large chopped onion
  • 1- inch piece peeled, sliced in thin slivers fresh ginger
  • 2 Tablespoons from Asian markets patis or Filipino fish sauce
  • 8 cups (from leftover Chicken Stew vegetable or chicken broth
  • 1 cup sliced in 1/2-inch pieces cooked green beans
  • 1 cup cooked corn kernels
  • 1 cup shredded in 1-inch pieces bok choy or Chinese cabbage
  • 2 cups cooked rice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Prepare ingredients by slicing the chicken, ham, pork, vegetables in uniform bite-sized pieces of about ½ inches.
  • Over medium heat, in a large deep stock pot, add the vegetable oil. After 1 to 2 minutes when the oil is hot, saute the garlic, onions, ginger. Stir around and cook for 2 minutes till onions are transparent.
  • Add the fish sauce and soup broth (or rice wash). Cover and increase heat to high. When the broth boils in about 8 to 10 minutes, lower heat back to medium. Add the meat pieces : chicken, ham, pork. After 5 to 6 minutes of simmering, throw in the cut up vegetables and cooked rice. Stir the soup. Season with salt and pepper. Keep the soup on a very low simmer till ready to serve.
  • Cook’s comments: I used leftover soup broth and chicken from a previous Nilagang Manok (Filipino Boiled Chicken Stew with Vegetables). If you do not have soup broth on hand, use rice wash for the broth. In the Philippines, we call rice wash 'hugas-bigas'. I have shown how to obtain rice wash and keep the broth in a previous blog post – this is an age old cooking tip from Filipino mothers and generations before them.

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