Vietnamese Flavored Chicken & Rice Soup

This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.

  • 8 c chicken stock
  • 1.5 lb boneless, skinless chicken thighs
  • 1 – 4 inch long piece of ginger, peeled and sliced thin
  • 6 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 3/4 c sushi rice
  • 2 tbsp fish sauce
  • 4 scallions, sliced thin
  • 2 jalapeños, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c onion, sliced thin

Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.

Shred chicken and set aside. Remove spices from the pot.

Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.

Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.

Serves 6.

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