Saigon Chicken Rice Soup

• 8 cups chicken broth
• 4 chicken breast halves, skin and bones removed
• 3 thin slices fresh ginger (dime-size)
• 1 tablespoon soy sauce
• 1 teaspoon asian fish sauce
• 1 teaspoon chili-garlic sauce
• 12 cup grated carrot
• 1 cup thinly sliced napa cabbage
• 6 green onions, thinly sliced on a diagonal
• 2 cups cooked jasmine rice

1. Pour the broth into the insert of a 5- to 7-quart slow cooker.
2. Place the chicken in the bottom of the slow cooker insert with the broth and add the ginger, soy sauce, fish sauce, and chili sauce.
3. Cover the cooker and cook on HIGH for 4 hours.
4. Strain the broth through a fine-mesh sieve into a bowl, at the end of the 4 hour hours, and shred the chicken.
5. Return the chicken and broth to the slow cooker insert and add the carrot, cabbage, green onions, and rice.
6. Keep warm on LOW for up to 2 hours before serving.
7. If the soup thickens, add more broth.

chicken broth, chicken, thin slices fresh ginger, soy sauce, fish sauce, chiligarlic sauce, carrot, cabbage, green onions, jasmine rice

Taken from www.food.com/recipe/saigon-chicken-rice-soup-452633 (may not work)