Dinner Tonight: Chicken Soup with Jasmine Rice and Ginger Recipe

This is the kind of soup I love. It's fragrant, brothy, and—most importantly—really simple to put together. This recipe from Food and Wine is essentially just a rice soup, but instead of coming out as distinct grains, the rice gets sticky and develops a porridge-like consistency. It doesn't have a muted, bland flavor, though. The ginger helps lighten every bite. It's almost like a quick version of Hainanese chicken rice—it will clear your sinuses, and warm your soul.

When I first sat down with a bowl, I gathered up every hot sauce I had in the fridge, thinking the spice would really work here. My conclusion: it doesn't need hot sauce. Even Sriracha took away from the soup.

The only thing that really helps is having ready-to-go leftover chicken, which you can quickly shred into pieces. Roasted chicken would work great. If you don't have any, I can imagine tofu kind of working, but it might feel like something was missing. In the end, this is really just a satisfying take on chicken soup.