Ingredients

• 200 g skinless chicken breast — very finely diced or shredded
• 600 ml low-sodium chicken broth — ready to use
• 150 g cooked white rice — soft cooked
• 60 g carrot — finely grated
• 8 g fresh ginger — very finely grated
• 40 g frozen peas — rinsed under water optional
• 4 g fresh parsley — finely chopped optional
• 2 g salt — fine optional

Instructions

1. In a medium pot, add the low-sodium chicken broth and bring it to a gentle simmer over medium heat.
2. Stir in the finely diced or shredded chicken breast and the grated carrot, then reduce the heat to low and simmer for 8–10 minutes until the chicken is fully cooked and very tender.
3. Add the cooked white rice, grated fresh ginger, and frozen peas (if using), stirring gently; simmer for another 3–4 minutes until the rice is very soft and the peas are warmed through.
4. Taste and add a small pinch of salt if needed, then remove from the heat and let the soup sit for 2–3 minutes to cool slightly before serving; top with a little chopped parsley if tolerated.