2 large bone in chicken breasts or 3 boneless skinless chicken breasts
3 – 4 inch piece fresh ginger, peeled and finely sliced
6 cups chicken broth
5 ounces frozen green peas, defrosted ( I did not add these)
5 ounces carrots, peeled and cut into thin matchsticks
3/4 cup uncooked Japanese rice
3 tablespoons soy sauce
juice of 2 limes
salt and pepper, to taste
scallions, thinly sliced to garnish
shichimi togarashi, to garnish (optional)
1. Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger. Pour the chicken broth into the slow cooker. Place the lid on the cooker and cook on a low-heat setting for 3 1/2 – 4 1/2 hours, until the chicken is tender (If you use bone in chicken breasts at this time remove chicken from crock and pull meat off the bones. Put meat back in the crock and discard bones)
.2. Stir in the rice, peas, and carrots and replace the lid. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.
3. Shred the chicken using two forks and then return it to the slow cooker. Stir in the soy sauce and lime juice and add salt and pepper as needed. Served garnished with thinly sliced scallions and shichimi togarashi (if desired).
Amazing citrus taste. This soup was really refreshing and the taste was unique and yummy.
From The Fuji Momma...tweeked