Chicken and Rice Soup with Ginger

At this time of year, when winter’s grip is loosening but still hanging on, I like to make food that will warm my bones and give me the energy to push through to spring. Chicken soup fits the bill, and while I generally make a chicken soup or broth with bones, using chicken legs can increase the flavour and body. Legs have skin and fat, which carry extra flavour, and has a good amount of meat that can be shredded from the bone to add to the soup. I recommend using whole legs in your next soup!

Chicken and Rice Soup with Ginger

Serves 4-6


4                           whole chicken legs
1                           large onion, peeled, and cut into quarters
6 cloves                garlic, peeled
2 knobs                ginger, peeled and roughly chopped (each “knob” should be                                     thumb-sized)
2                           carrots, peeled and roughly chopped
1                           celery stalk, washed and roughly chopped
1 tbsp                   salt
1 tsp                     peppercorns
2                           bay leaves
2 cups                  cooked rice (jasmine works well, but you can use any type)


  1. Place all the ingredients (except for the rice) and a large pot and fill with enough cold water to cover the ingredients by an inch.
  2. Bring the water to a boil over medium heat, then turn the heat down to low and simmer for 1.5 hours, skimming the surface of the soup often to remove impurities.
  3. Cool the soup down for 2 hours, or until the chicken is cool enough to handle. Strain the broth through a fine mesh strainer and reserve the liquid in a clean pot.
  4. Using your clean fingers, separate the skin and bone from the chicken leg meat. Add the meat to the strained broth. Discard the remaining solids from the strainer.
  5. Add the cooked rice to the broth and chicken meat and bring back to a simmer. Stir and serve immediately.

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