Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.74 Kcal (3034 kJ)
Calories from fat	338.45 Kcal
		% Daily Value*
Total Fat	37.61g	58%
Cholesterol	78mg	26%
Sodium	1620.35mg	68%
Potassium	585.51mg	12%
Total Carbs	64g	21%
Sugars	0.21g	1%
Dietary Fiber	0.89g	4%
Protein	31.27g	63%
Vitamin C	1.7mg	3%
Iron	1.7mg	9%
Calcium	67.3mg	7%

Amount Per 100 g
Calories	114.83 Kcal (481 kJ)
Calories from fat	53.63 Kcal
		% Daily Value*
Total Fat	5.96g	58%
Cholesterol	12.36mg	26%
Sodium	256.74mg	68%
Potassium	92.77mg	12%
Total Carbs	10.14g	21%
Sugars	0.03g	1%
Dietary Fiber	0.14g	4%
Protein	4.95g	63%
Vitamin C	0.3mg	3%
Iron	0.3mg	9%
Calcium	10.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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