Dinner Eater Lunch Memories of Ma

Chicken & Rice Soup

I’m sure every family has a version of this. Mom used to make this for me whenever I got really, really sick. She’d pair it with some fresh tea with calamansi. I eat this whenever I get sick and miss her version the most.


Chicken breast (though these days we use legs & thighs)
Sweet, Chinese Short Rice
Salt & Pepper
Olive Oil
Saffron (2 pinches)


  1. Boil rice (use more sweet than Chinese)
  2. Prep vegetables: julienne ginger, chop onion and garlic
  3. Stir fry garlic, onion and ginger (in this order) while rice is cooking
  4. Add chicken to the pan and cook. Add salt and ajinamoto for taste.
  5. Add vegetables and chicken to the rice. Add saffron.
  6. Cook on medium heat.
  7. Stir soup continually until meat is fully cooked. Add water whenever it is running low.

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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