This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost without overpowering the other ingredients.
2 tablespoons vegetable oil
1 onion, chopped fine
4 ounces shiitake mushrooms, stemmed and sliced thin
2 tablespoons grated fresh ginger
Salt and pepper
8 cups chicken broth
½ cup long-grain white rice
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 scallions, white parts sliced thin, green parts cut into 1-inch pieces
½ cup fresh cilantro leaves
1. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.
2. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.