Rice Soup with Chicken

• 3/4 pound boneless, skinless chicken thighs or breasts, cut into small bite-sized pieces
• 1 1/2 tablespoons fish sauce
• 1 tablespoon canola or other neutral oil
• 1 small yellow onion, thinly sliced
• 8 cups Basic Rice Soup (page 67)
• Salt
• 2 tablespoons chopped fresh Vietnamese coriander or cilantro leaves
• 1 scallion, green part only, cut into thin rings

1. In a bowl, toss the chicken with the fish sauce and set aside to marinate for 15 minutes.
2. In a skillet, heat the oil over medium-high heat.
3. Add the onion and cook gently, stirring occasionally, for about 3 minutes, or until fragrant and soft.
4. Or, you may cook it longer until it is even a little caramelized, if you like.
5. Add the chicken and saute for about 4 minutes, or until cooked through.
6. Add the chicken mixture and any juices that have accumulated in the pan to the saucepan holding the rice soup.
7. Place over medium heat and bring almost to a boil, stirring frequently to prevent scorching.
8. Taste and add extra salt, as necessary.
9. Ladle into individual soup bowls or a large serving bowl.
10. Top with the Vietnamese coriander and scallion and serve immediately.

chicken, fish sauce, neutral oil, yellow onion, rice, salt, fresh vietnamese coriander, scallion

Taken from www.epicurious.com/recipes/food/views/rice-soup-with-chicken-382949 (may not work)