When my tunny is bothering me and I am feeling bloated and a little nauseous, this soup is very soothing:
CHINESE RICE CHICKEN GINGER SOUP in SLOW COOKER
SERVINGS: 6-8
• 6 cups water
• 4 cups chicken broth, low-sodium canned, or homemade
• 1 1/2 cups Arborio rice
• 2 teaspoons salt
• 2 tablespoons Dairy Free margarine [butter, if tolerated]
• About 2 shredded cooked chicken breast
• 2 to 3 tablespoons grated peeled fresh ginger
• 3 scallions, thinly sliced
• 1 medium bunch fresh cilantro, leaves torn or chopped [I prefer to use fresh spinach leaves]
Put the water and broth, salt, rice and margarine in the SLOW COOKER.
Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions.
Portion the soup into bowls and top with the shredded chicken and cilantro.
Copyright 2007 Television Food Network, G.P. All rights reserved
CHINESE RICE CHICKEN GINGER SOUP in SLOW COOKER
SERVINGS: 6-8
• 6 cups water
• 4 cups chicken broth, low-sodium canned, or homemade
• 1 1/2 cups Arborio rice
• 2 teaspoons salt
• 2 tablespoons Dairy Free margarine [butter, if tolerated]
• About 2 shredded cooked chicken breast
• 2 to 3 tablespoons grated peeled fresh ginger
• 3 scallions, thinly sliced
• 1 medium bunch fresh cilantro, leaves torn or chopped [I prefer to use fresh spinach leaves]
Put the water and broth, salt, rice and margarine in the SLOW COOKER.
Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions.
Portion the soup into bowls and top with the shredded chicken and cilantro.
Copyright 2007 Television Food Network, G.P. All rights reserved
