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Chicken and Rice Soup with Napa Cabbage

Chicken and Rice Soup with Napa Cabbage

By Julia RackowApril 29, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes

For this meal in a bowl, store-bought chicken broth gets a big flavor boost and a good dose of umami from either Chinese black bean-garlic sauce or spicy chili-bean sauce (called toban djan); look for jars of these ingredients in the international aisle of the supermarket. We also add powdered gelatin to approximate the richness of long-simmered chicken stock. If you prefer, you can skip the gelatin and simply add the broth, bean sauce, cabbage and rice to the pot, then bring to a boil. To make the soup heartier, add diced tofu or top servings with a soft-boiled egg.

Ingredients
  • 2

    quarts low-sodium chicken broth

  • 3

    ounce packets unflavored powdered gelatin (see note)

  • 4

    teaspoons black bean garlic sauce OR chili-bean sauce (toban djan)

  • 2

    cups chopped napa cabbage OR 8 ounces cremini mushrooms, thinly sliced

  • 1

    cup long-grain white rice OR short-grain white rice

  • 3

    cups shredded cooked chicken

  • Kosher salt and ground black pepper

Step 1

In a large saucepan, combine the broth and gelatin; let stand for 6 minutes. Add the bean sauce, cabbage and rice. Bring to a boil, then reduce to a steady simmer and cook, stirring occasionally, until the cabbage and rice are tender, 10 to 15 minutes. Add the chicken and cook, stirring, just until warmed through. Season with salt and pepper.

Step 2

Optional garnish: Cilantro leaves OR sliced scallions OR both