GINGER AND CHICKEN RICE SOUP
Note: Cooking the rice separately and adding it to the serving bowls before pouring in the fragrant, ginger-infused soup helps to avoid mushy, overcooked rice. When buying ginger, look for large pieces with a smooth skin. Slice the ginger just before using it to avoid any bitterness. From Meredith Deeds.
• 1 (4-in.) piece of fresh ginger, peeled, divided
• 5 c. low-sodium chicken stock or broth
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 2 large carrots, peeled and cut into 1/4 in. slices
• 1 1/2 c. shredded cooked chicken breast
• 3 c. baby spinach
• 1 c. cooked rice, white or brown (see Note)
• 1 thinly sliced serrano chile, optional
Thinly slice 3 inches of the ginger crosswise in 1/4-inch-thick coins. Set remaining ginger aside.
Add the ginger slices, chicken stock, sugar and salt to a large saucepan, and bring to a simmer. Cook for 20 minutes. Remove the ginger slices with a slotted spoon and add the carrots. Continue to cook for 5 minutes or until the carrots are tender. Add the chicken and spinach, and cook just until the spinach is wilted, about another 2 minutes.
Slice remaining ginger into thin coins. Stack remaining coins and cut into thin slivers.
Place 1/4 cup cooked rice into each serving bowl. Ladle the hot soup over the rice and garnish each bowl with a few ginger slivers and serrano slice if desired, and serve immediately.
Nutrition information per serving:
Calories 210 Fat 4 g Sodium 404 mg
Carbohydrates 20 g Saturated fat 1 g Calcium 58 mg
Protein 24 g Cholesterol 43 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 lean meat.