Arroz Caldo (Chicken-Rice Soup)

Demonstrated by: Dr. Amelia Jacang of the Filipino Women's League.
Hawaii Filipinas’ Favorite Recipes - June 1, 2001.



Arroz Caldo (Chicken-Rice Soup)

  • 1 1/2 lb boneless chicken pieces
  • 2 tablespoons salad oil
  • 1 small piece ginger root, slivered
  • 1 small onion, chopped
  • 1 tablespoons patis (clear fish sauce)
  • 1 cup rice, rinsed
  • 3 cans (14.5 oz size) chicken broth
  • 2 green onions, chopped
  • 3 cloves garlic, minced and fried
  • Lime wedges (optional)


  1. Cut chicken into bite-size pieces.
  2. In a saucepot, heat oil.
  3. Sauté ginger and onion.
  4. Add chicken and patis; cook for a few minutes.
  5. Add rice and chicken broth; mix well.
  6. Bring to a boil; lower heat, cover, and cook for 20 minutes or until rice is cooked.
  7. Garnish with green onions, fried garlic, and lime wedges before serving.

Makes 6 servings.


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