Ingredients

• 200 g skinless chicken breast — cut into small cubes
• 150 g white rice, cooked — soft-cooked
• 600 ml low-sodium chicken broth — room temperature
• 60 g carrot — peeled and finely diced
• 8 g fresh ginger — peeled and very finely grated
• 60 g lactose-free plain yogurt (2% fat) — at room temperature optional
• 4 g chives — very finely sliced optional

Instructions

1. In a medium pot, add the low-sodium chicken broth, grated ginger, and diced carrot; bring to a gentle simmer over medium heat.
2. Add the cubed chicken breast, reduce the heat to low-medium, and simmer for 8–10 minutes until the chicken is cooked through and the carrot is very soft, skimming off any foam that rises to keep the broth light.
3. Stir in the soft-cooked white rice and simmer for another 3–4 minutes, adding a little water if you prefer a thinner, easier-to-sip texture.
4. Turn off the heat and let the soup sit for 2–3 minutes to cool slightly; taste and add a small pinch of salt only if needed.
5. Ladle into small bowls; if tolerated, swirl in a spoonful of lactose-free yogurt for extra creaminess and top with a few chives for mild flavor without adding bulk.