Filipino-Style Rice Soup with Crispy Garlic
A fragrant, hearty rice porridge made with tender chicken, garlic, ginger, and a touch of lemon, topped with golden crispy garlic for crunch. Light and soothing but packed with flavor
⏱ Time
Prep: 10 minutes
Cook: 30–35 minutes
Total: 40–45 minutes
🛒 Ingredients
For the Soup
1 cup uncooked jasmine or long-grain rice
250g chicken breast or thighs, cut into small pieces
1 small onion, minced
2–3 garlic cloves, minced
1-inch piece ginger, peeled and sliced thin
4 cups chicken broth or water
1 tbsp olive oil
½ tsp salt (adjust to taste)
¼ tsp black pepper
1–2 tbsp lemon or calamansi juice (for bright flavor)
For the Crispy Garlic
3–4 garlic cloves, thinly sliced
1–2 tsp olive oil
Pinch of salt
Optional Garnish
Chopped green onions
Fresh parsley or cilantro
🍽 Instructions
1. Cook the Soup
1. In a large pot, heat 1 tbsp olive oil over medium heat.
2. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
3. Add chicken pieces and cook until lightly browned.
4. Add rice, stir to coat, then pour in chicken broth.
5. Bring to a boil, then reduce heat and simmer 20–25 minutes, stirring occasionally, until rice is soft and soup thickens.
2. Make Crispy Garlic
1. In a small pan, heat 1–2 tsp olive oil over medium-low heat.
2. Fry sliced garlic until golden and crispy, about 2–3 minutes.
3. Remove and drain on paper towels, sprinkle with a pinch of salt.
3. Finish the Soup
Season with salt, pepper, and lemon/calamansi juice to taste.
Serve hot, topped with crispy garlic and optional green onions or herbs.
💡 Notes & Tips
For a richer version, stir in a little olive oil or a spoon of Greek yogurt before serving.
Can substitute chicken with shrimp or fish for a seafood twist.
Adjust thickness by adding more broth if you like a thinner soup.
Keep flavors mild — no chili needed.
🔢 Nutritional Estimate
Calories: ~320
Protein: 22g
Carbs: 38g
Fat: 9g
Fiber: 2g