I love soup for lunch. It's filling, you can throw an easy salad of mixed greens and a vinaigrette to compliment it, and you don't need a nap afterwards. This recipe is a flavorful play on chicken soup with Asian inspired ingredients that infuse the chicken.
1. Combine 8 cups reduced-sodium chicken broth with 2 tbs finely chopped garlic and 2 tbs finely grated ginger.
2. Bring broth to a boil and then add 1/2 cup white rice. Reduce heat and let simmer until tender.
3. Stir in 1 tbs reduced-sodium soy sauce, 1 tsp toasted sesame oil, and 2 tsp hot chile paste.
4. Add 1 cup cooked, shredded chicken. Heat until warmed through. Serve with sliced scallions and toasted black sesame seeds.
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