Step‑by‑Step Instructions

• Begin by dicing the carrots and celery into small, uniform pieces, and mince the garlic finely. Next, slice your fresh ginger into thin strips and cut the chicken into bite-sized chunks. Don’t forget to rinse the rice under cold water to remove excess starch, ensuring a perfect texture when cooked.
• In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the minced garlic, sliced ginger, diced carrots, and celery. Sauté for about 3-4 minutes, stirring frequently, until the vegetables are softened and aromatic.
• Add the chicken pieces to the pot, stirring them in with the sautéed vegetables. Cook for approximately 5-7 minutes, or until the chicken is opaque on all sides.
• Pour in the chicken broth, stirring well to combine, and bring the mixture to a gentle boil. Add the rinsed rice to the pot, reduce the heat, cover the pot, and let it simmer for about 20 minutes.
• After the rice has cooked, taste the soup and adjust the seasoning with salt and pepper. If desired, add a squeeze of fresh lemon or lime juice. Garnish each bowl with chopped green onions or cilantro before serving hot.