Spiked with chilies and plenty of garlic, this Ginger Chicken Soup is perfect when you're nursing a cold or just need a little something warm for lunch. It comes together in an instant, using leftover rice. A handful of chopped scallions and fresh cilantro finish the dish.
Slice the green onions thinly, separating the white and light green parts into two bowls. Set aside on the counter while you prepare the remaining ingredients.
Starting the soup
Warm the avocado oil in the bottom of a heavy soup pot over medium heat. Add the ground chicken to the pot, and break it up using the edge of a wooden spoon. Cook until opaque, but not browned.
Add the white and light-green parts of the green onion, as well as the shallot, garlic, and ginger to the chicken.
Next, pour in the chicken broth, and stir to combine. Increase the heat to medium-high until it begins to boil, and then turn it down to medium-low. Simmer for about 10 minutes, or until the chicken and vegetables are cooked through. Adjust seasoning with salt.
Serving the soup
Spoon the rice into individual bowls, pour the soup over the rice. Garnish with cilantro, lime, serrano chilies, crushed red pepper, and reserved green onions as it suits you.
Store leftovers in a tightly sealed container in the fridge for up to 5 days.