Arroz Caldo - Rice Soup

When I was young my dad always made this soup for me when I was sick.  It did not matter what my symptoms were, he would just make this soup.  When we moved to California and my parents were far away, I had to make this for myself.  It has chicken and ginger which boosts my immune system and I swear by a magic, speedy recovery.  Now my husband asks for this soup when he is sick.

Arroz Caldo - Rice Soup

1 chicken breast with bone
8 cups water
Salt & pepper
2 tablespoons vegetable oil
1/2 diced onion
1/8 cup thinly sliced ginger
1 cup sweet rice (you can use regular rice but it does not have the same thickening consistency)
1 juice of lemon
1/8 cup fish sauce

Create the stock by boiling the chicken in a pot with 8 cups of water and a dash of salt and bring to a boil.  Turn down the heat to a simmer and let the chicken cook for 30-45 minutes.  Pull out the chicken and let it cool.  When it's cool enough to handle, shred the meat with a fork.  Make sure the meat is well done, there should not be any pink.  Discard the chicken bones and set the meat aside.

In another pot, heat oil and saute onion for about a minute stirring frequently.  Add ginger to mixture and saute for another minute.  Add washed and rinsed rice to mixture and saute for a minute.  Add in the chicken. Pour chicken broth and bring to a boil.  Stir well and put the lid on the pot.  Bring the heat down to a simmer.  Let the soup simmer undisturbed for 30 minutes until the rice is done.  Add lemon juice, fish sauce, and pepper and let it simmer for another minute.

Note, the soup will continue to get thicker.  Before you heat it up in the microwave, you can always add a few tablespoons of water, lemon juice, and fish sauce.