Chicken arroz caldo is the ultimate Filipino comfort food. It is rich in flavor and easy to make. This rice porridge is a great example of the Spanish and Chinese influence in Philippine cuisine.
In large pot, heat 2 teaspoons of oil. Add ginger and garlic. Cook for 15-30 seconds until fragrant. Add onions, stir to combine. Cook until onions are translucent.
Add 2 cups rinsed uncooked rice in pot. Add 4 cups chicken broth. Bring to a boil and then lower to a simmer. Let simmer for about 20 minutes, uncovered. Stir pot often to make sure rice does not stick to the bottom of the pan. Add cubed potatoes and continue to simmer until potatoes are soft. For thicker soup, add 3 1/2 cups broth. Add additional broth until desired consistency is achieved. Season with 3 tsp salt* and 1 tsp ground white pepper (for thick soup). Add shredded chicken. Stir to combine. Serve warm with toppings of choice.
Place 4 pound whole chicken in large stock pot. Fill with enough water to cover the chicken. Bring to a boil and let boil for 2 minutes. Lower to a simmer and skim off foam and impurities that rise to the top. Add water as necessary to ensure chicken is submerged. Let chicken simmer for 2-3 hours, skimming off impurities as necessary. Carefully and gently remove chicken from the stockpot. Strain broth and allow to cool.
* use less salt than listed in the ingredients if you are using store-bought chicken broth