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updated: 5/10/2011 12:30 PM

Gingered Chicken and Rice Soup

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  • Chicken soup, like this bowl ginger-infused bowl, has been scientifically proven to make you feel better when you have a cold.

      Chicken soup, like this bowl ginger-infused bowl, has been scientifically proven to make you feel better when you have a cold.
    Alicia Ross/Desperation dinners

 

1 boneless skinless chicken breast, 6-8 ounces

1 cup chopped carrots

1 cup chopped onions

6 cups water

cup long-grain rice

teaspoon ground ginger

teaspoon garlic powder

teaspoon salt

teaspoon ground black pepper

1 egg

2 tablespoons 1 percent milk

Place the chicken breast, carrots, onions and water in a 4-quart or larger soup pot. Cover and heat to a boil over high heat, and cook for 5 minutes or until the chicken is mostly cooked through.

Reduce heat to medium, remove the chicken breast to a plate, and then add the rice, ginger, garlic, salt and pepper. Dice the chicken, and return to the pot. Bring to a boil again, then reduce heat to medium-low, cover the pot, and cook for 15 more minutes or until the rice is tender.

Meanwhile, stir together the egg and milk until well blended.

Uncover the soup, and drizzle the egg mixture evenly over soup. Stir well to blend and thicken soup, and serve.

Serves four.

@Recipe nutrition:Nutrition values per serving: 190 calories (13 percent from fat), 3 g fat (1 g saturated), 27g carbohydrates, 2 g fiber, 14 g protein, 80 mg cholesterol 363 mg sodium.

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