Arroz Caldo

Total Time
1hr 10mins
20 mins
50 mins

(Revised February 2015, measured number of servings.) In my family we call this "Filipino sick people chicken & rice soup". It is a classic Filipino dish, but it's mild and easy to eat when you're under the weather, and it really does make you feel better.

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  1. Heat a stockpot or dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Season lightly with salt and pepper. (I season lightly especially if it's for a sick person; also, fish sauce will add saltiness later.) Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink.
  2. Add the chicken broth and bring to a boil. Add rice, and simmer until rice is soft, about 30-40 minutes. Taste and adjust seasoning.
  3. Before serving, remove the ginger coins (or leave it in to surprise people). Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and kalamansi juice. If desired, thin with a little more chicken stock or water.
  4. NOTES * This thickens a lot when it cools, and is pretty porridge-y. It depends a lot on how "sticky" your rice is and how much broth it absorbs. if you wish, add water or chicken broth when reheating. * If you don't like discovering ginger by biting on it, you can microplane the peeled ginger until it's incognito. * If fish sauce is unavailable, just add salt and pepper to your individual serving. We use kalamansi (Filipino kumquat) juice, but lemon or lime wedges are an acceptable substitute.
Most Helpful

5 5

You don't have to be sick to enjoy this soup! The added fish sauce and ginger makes it just a little bit different than run-of-the-mill chicken soup. Thanks for posting! made for Spring 2012 PAC