• 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 thick soup, add 3 ½ 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.

Chicken Broth:

• 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.