Jennifer Brannen | Bluebonnet EC

This Asian-inspired soup is heavy on ginger, livening up the senses whether you enjoy it for dinner or as breakfast leftovers, as Brannen recommends. Keep in mind that fish sauce is very salty, so add according to your taste.

12 ounces boneless, skinless chicken breasts, cubed
3 ribs celery, chopped
1 1/2 ounces peeled ginger root, minced (about 1/3 cup)
1/2 cup finely chopped cilantro
7–8 cups low-sodium chicken broth, divided use
3–4 tablespoons fish sauce
2 cups cooked long-grain white rice
Green onions, thinly sliced
1 serrano pepper, thinly sliced
Fried garlic chips

Cook’s tip: Make fried garlic chips by frying 1/4 cup of thinly sliced garlic cloves in 1/3 cup of canola oil until golden. Strain the garlic through a sieve but keep the garlic-infused oil for other uses.

1. In a large stockpot or Dutch oven set over medium-high heat, combine chicken, celery, ginger, cilantro, 6 cups broth and fish sauce and bring to a boil. Reduce heat to low and simmer 30–45 minutes.

2. Stir in cooked rice and continue to simmer until the rice has absorbed the broth. Add the remaining broth if needed. Serve with green onions, serrano pepper and garlic chips on the side.

Serves 4–6.