by Judy Kim
Bone Broth Chicken and Rice Soup
Yield: 4 servings
This came about as more of a freezer and fridge clean out, but turned into something I would eat again and again. I love when an accidental recipe comes about. When I don’t feel well I just want comforting soup, something my Mom always had on hand. Cleaning out the freezer recently resulted in some delicious roast chicken, along with the need to thaw some quarts of frozen bone broth to make room for some other cooking projects. To be honest, my true sick comfort food is jook, boiled down rice until it's disintegrated. It's meant to be easy to digest and has the consistency of a porridge. Since it takes about an while to make, I'll make a big batch and keep it in the fridge so I can have it at any time. It came in really handy today for this soup. My directions include making the jook, but you can easily just replace it with cooked rice to save time.
- Steam rice according to package instructions.
- In a large pot over high add cooked rice and fill with double the quantity of water; bring to a boil and simmer on low for 20 to 30 minutes. Stir with a wooden spoon occassionally and add more water as it reduces. The final result is called jook and should resemble a thick porridge of broken down rice. Cover with lid to keep warm. Leftover jook can be kept in the fridge for 3 to 4 days.
- Meanwhile in a large pot over medium-high heat add bone broth, 1/2 tsp salt, ginger and garlic. If you don’t have bone broth use your favorite stock or broth. Bring to a boil and simmer for 5 minutes. Season with salt as needed. Add chicken and scallions; simmer until warmed through. Rotisserie chicken is a great substitution here too.
- Serve in individual bowls and scoop desired amount of jook to each bowl. Garnish with additional scallions.
note: I don't like to add the jook to the soup as it makes it cloudy and will absorb the broth. Especially helpful if you make this in advance and want to eat the jook by itself or served with a bowl of kimchi.
1 cup white sushi rice
2 quarts bone broth, or low-sodium chicken stock
1/4 tsp freshly grated ginger
1 garlic clove, grated
2 cups shredded roast chicken
3 scallions, finely sliced