Arroz Caldo

Arroz Caldo

Also known as Filipino Chicken Rice Soup

Prep Time: 10 minutes
Cook Time: 25 minutes


  • 2 lbs Chicken (The traditional Filipino dish uses thighs. I prefer to use chicken breast meat without the skin)
  • 3 pieces of ginger, sliced
  • 4 scallions
  • 3 minced garlic cloves
  • 2 tablespoons fish sauce (can use salt as substitute)
  • 8 cups chicken stock
  • Black pepper
  • 1 cup jasmine rice
  • 1 chopped medium onion
  • 2 teaspoons chopped roasted garlic
  • 2 tablespoons olive oil
  • 2 teaspoons Himalayan salt
  • Calamansi


  • Add olive oil, ginger, onions and minced garlic to a pot on medium head. Sautee for about 5 minutes, until the onion begins to become translucent.
  • Add the chicken, Himalayan salt and the black pepper to the pot and cook for about 5 minutes.
  • Add the chicken stock and rice to the pot. Bring the pot to a boil, then reduce the heat to low.
  • Cover the pot and cook for about 20 minutes, stirring frequently. The chicken should be fully cooked and the rice should have expanded.
  • Serve in a bowl. Top with scallions, fish sauce, calamansi and roasted garlic to taste.
  • Enjoy!

Please follow and like us: