Chicken Broth with Ginger, Scallions and Rice

The Broth Kitchen • Recipe 26 • IndigoKoi Wellness, LLC

A ready-made unsalted chicken broth can become a complete pot of comfort with fresh ginger, cooked chicken and rice.

Chicken brothy meal | Yield: 4 servings | Time: 25 minutes

Ingredients

• 6 cups unsalted chicken broth

• 1 tablespoon grated ginger

• 1 garlic clove, minced

• 2 cups cooked shredded chicken, safely stored

• 1½ cups cooked rice, safely stored

• 2 cups chopped bok choy

• 4 scallions, sliced

• 1 teaspoon reduced-sodium tamari, optional

Method

1. Bring broth, ginger and garlic to a boil, then simmer 10 minutes.

2. Add chicken, rice and bok choy. Simmer until vegetables are tender and the chicken and rice reach 165°F throughout, about 5–8 minutes.

3. Add scallions and optional tamari. Taste before adding salt.

Coach Winona’s kitchen note

Use chicken and rice within their safe refrigerated storage window. For advance preparation, store rice separately so it absorbs less broth.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety