Arroz Caldo

The Filipina Mama's answer to the Jewish Mother's Chicken Soup.  Served almost anytime a kid gets sick!  So thick and tasty it's a great soup for a cold American winter evening.

My families comfort soup thanks to Miss Julie. She used to feed it to me after mid-watches in the early morning, to Miss Anna, Miss Erica and Ronny when they didn’t feel so hot and now I feed it to my grand kids, especially Miss Monica.

Filipino Arroz Caldo (Chicken-Rice Soup from the Philippines)

1-1/2 pounds boneless chicken breast
2 tablespoons olive oil
1 small piece ginger root, slivered
1 small onion, chopped
1 tablespoons Patis fish sauce
1 cup rice, rinsed
3 14.5-ounce cans low sodium chicken broth
2 cubes chicken bouillon

Garnish: 2 green onions, chopped, 3 cloves garlic, minced and fried, Lime wedges (optional)

Cut chicken into bite-size pieces. In a saucepot, heat oil. Sauté ginger and onion. Add chicken and Patis; cook for a few minutes. Add rice, chicken broth and chicken bouillon cubes; mix well.

Bring to a boil; lower heat, cover, and cook for 20 minutes or until rice is cooked. If soup is too thick add a little bit more chicken broth or water to taste but soup should be fairly thick. Garnish with green onions, fried garlic, and lime wedges before serving.

Makes 6 servings (1 serving if my grand daughter Miss Monica is eating).

Note: How much ginger you use is up to you, I like a lot.