Chicken and Rice Soup with Ginger and Scallions (ATK)

• doses: 4

Ingredientes

2 tablespoons vegetable oil

1 onion, chopped fine

4 ounces shiitake mushrooms, stemmed and sliced thin

2 tablespoons grated fresh ginger

Salt and pepper

8 cups chicken broth

1/2 cup long-grain white rice

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

2 scallions, white parts sliced thin, green parts cut into 1-inch pieces

½ cup fresh cilantro leaves

Instruções

1. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pep- per and cook until just beginning to brown, about 4 minutes.

2. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.

Notas

WHY THIS RECIPE WORKS: We use rotisserie chicken for convenience and punch up the flavors with cilantro and grated fresh ginger.

TEST KITCHEN NOTE: You can freeze the rotisserie chicken bones and use them to make chicken stock.