Saigon Chicken Rice Soup

Name: Saigon Chicken Rice Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 serving(s)
Ingredients: 8 cups chicken broth; 4 chicken breast halves, skin and bones removed; 3 thin slices fresh ginger (dime-size); 1 tablespoon soy sauce; 1 teaspoon asian fish sauce; 1 teaspoon chili-garlic sauce; 1/2 cup grated carrot; 1 cup thinly sliced napa cabbage; 6 green onions, thinly sliced on a diagonal; 2 cups cooked jasmine rice

Submitted by ratherbeswimmin

"In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips"

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Ready In:: 6hrs 30mins
Ingredients:: 10
Serves:: 8

ingredients

8 cups chicken broth
4 chicken breast halves, skin and bones removed
3 thin slices fresh ginger (dime-size)
1 tablespoon soy sauce
1 teaspoon asian fish sauce
1 teaspoon chili-garlic sauce
¹⁄₂ cup grated carrot
1 cup thinly sliced napa cabbage
6 green onions, thinly sliced on a diagonal
2 cups cooked jasmine rice

directions

Pour the broth into the insert of a 5- to 7-quart slow cooker.
Place the chicken in the bottom of the slow cooker insert with the broth and add the ginger, soy sauce, fish sauce, and chili sauce.
Cover the cooker and cook on HIGH for 4 hours.
Strain the broth through a fine-mesh sieve into a bowl, at the end of the 4 hour hours, and shred the chicken.
Return the chicken and broth to the slow cooker insert and add the carrot, cabbage, green onions, and rice.
Keep warm on LOW for up to 2 hours before serving.
If the soup thickens, add more broth.