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Ingredients50 m servings 308
Original recipe yields 8 servings
- Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic; cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.
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- Cook's Notes:
- This soup is also a great, freezable use of leftover turkey instead of chicken thighs.
- Feel free to use lime instead of lemon.
Per Serving: 308 calories; 14 22.6 21.8 73 739 Full nutrition
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