Ingredients
- 6 cups water
- 4 cups chicken broth
- low-sodium canned
- or homemade
- 1 1/2 cups Arborio rice
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
- 2 to 3 tablespoons grated peeled fresh ginger
- 3 scallions
- thinly sliced
- 1 medium bunch fresh cilantro
- leaves torn or chopped
- Asian chili paste
- or sambal oelek
- optional
Instructions
- Put the water and broth, salt, rice and butter in the slow cooker.
- Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
- When ready to serve, remove the lid and stir in the ginger and scallions.
- Portion the soup into bowls and top with the shredded chicken and cilantro.
- Serve with chili paste on the side if desired.
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