Arroz Caldo (Filipino Chicken and Rice Soup) This is a Filipino comfort food great for a cold or rainy day.
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.Advertisement
Per Serving: 308 calories; protein 21.8g; carbohydrates 22.6g; fat 14g; cholesterol 73.5mg; sodium 739.4mg. This soup is also a great, freezable use of leftover turkey instead of chicken thighs.