I came across this idea online and decided to test it out - I love using silicone muffin tins for baking eggs and leftover veggies for a quick breakfast, but these looked nicely portable and easy to make for breakfast on the run. My initial idea to create a phyllo, pear and prosciutto tart today was derailed by the fact that I always forget phyllo needs a day in the fridge before I can hope to use it - and I was hungry now. So let the testing begin!

Ingredients

• ½ Shallot, finely chopped
• 2-3 cloves garlic, finely chopped
• 1 tsp sesame oil
• 1-2 tsp fresh grated ginger
• depending on personal preference (I use 2, sometimes a little more)
• ½ tsp sea salt 6-8 cups chicken bone broth (or regular chicken stock)
• ⅓ cup rice
• 2 chicken breasts
• 1 tsp soy sauce 
• Salt and Pepper to taste 
• Chopped scallions for garnish

Additional Options

• Sometimes I add a little something extra to my soup. A couple of good options are:
• 1 portobello mushroom, chopped and added in after first 5 minutes of cooking
• 1 cup chopped Bok choy, added in after first 5 minutes of cooking
  
• Chopped jalapeno or red pepper flakes added to bowl for garnish

Wellness Tip:

After chopping the garlic, let it sit on the cutting board for several minutes, this increases its disease-fighting potential by making an enzyme called allicin more potent.

Directions:

Heat a teaspoon of sesame oil in a large pot on medium high heat. Add onions and sauté 1-2 minutes. Add garlic, sauté another minute, and then add ginger, sautéing an additional minute.

Add stock and bring to a boil. Add salt and soy sauce.
Add raw chicken breasts and rice to pot, continue boiling on medium high heat.

Cook for 10 minutes, remove chicken breasts. Cover pot and cook for an additional 10 minutes.

Chop chicken into small pieces, add back to pot. Season with salt and pepper to taste.

Garnish with scallions.