Chicken Veggies Rice Soup

A warm and comforting soupy grain bowl is one of those grain bowls or protein bowls sought after during cool weather season, which is right now.

If Leftover Chicken Breast Salad can be prepared in 20 minutes, why not this Chicken Veggies Rice Soup?

Under regular circumstances, leftover rice and rotisserie chicken would be re-heated and served with steamed vegetables to prepare grain bowls or protein bowls such as 20-minute Leftover Chicken Breast Salad, Asparagus Chicken Quinoa Bowl or Broccoli, Cauliflower Chicken Quinoa Bowls.
Chicken Veggies Rice Soup
Ingredients:
Leftover rice (Note: yellow because it's turmeric rice)
Leftover rotisserie chicken, shredded
Water, sufficient to simmer the chicken and rice
As much veggies as you like: Cabbage, carrots, baby spinach
2 cloves garlic, finely minced
Salt and pepper to taste
1/2 tsp toasted sesame oil

Directions: Steam cabbage, carrots with minced garlic for about 15-20mins. Blanch baby spinach, set aside. Simmer (or re-heat) chicken, rice in water over the stove for a few minutes. When the mixture start to boil, turn down the heat. Salt and pepper to taste. Add steamed veggies to the chicken rice soup, finish off with few drops of toasted sesame oil.