Rice porridge goes by many names in Asia–congee in China, lugaw in the Philipines, Juk in Korea–but its outsized role is the same across cultures and countries: as a breakfast staple; as a restorative for the sick; and, as you probably can imagine, a quintessential baby food. That its soft, supple, and subtle flavor is ideal for infants is probably obvious, even to those whose experience with gruel goes no further than oatmeal; what may be new to you is what a beautiful blank canvas it is, the perfect template for introducing new ingredients and flavors. The chicken and rice soup recipe below will set up the easel and canvas, not to mention provide a hearty supper for you, too; the color palette you paint with, though, is up to you. (But check our advice we provide in the Serve and Adapt sections that follow the recipe!)
Check out our other great soup recipes or this pastina recipe!
🍲 Why This Recipe Works
Chicken and rice soup is comfort in a bowl — warm, filling, and nourishing without being heavy. This version leans into the natural richness of chicken thighs, the aromatic lift of ginger and garlic, and the soothing base of tender rice. It’s hearty enough for parents but still gentle for little ones learning to explore new flavors.
👶 Kid & Family Friendly
The texture is soft and easy to eat, perfect for toddlers who are still mastering spoons (or fingers!). With the option to keep it plain or add in eggs, crunchy toppings, or a splash of soy sauce, it adapts effortlessly to your child’s stage — and to your own cravings at the table.
🥢 Simple, Adaptable, Comforting
Whether you think of it as soup, porridge, or congee, the heart of this dish is the same: everyday ingredients transformed into something restorative and satisfying. You’ll love how versatile it is — equally at home as a quick family dinner or as a gentle meal when someone needs a little extra care.
🛒 Ingredients at a Glance
- Chicken thighs (skin-on, bone-in for flavor)
- White rice
- Garlic + ginger
- Scallions (white/light green + dark green tops separated)
- Chicken broth + water
- Oil for cooking
- Lemon (for finishing)
- Soy sauce (optional, for older kids)
👩🍳 Steps Overview
- Prep: Slice scallions, dice ginger, peel garlic.
- Sear chicken: Brown thighs in a bit of oil to build flavor.
- Build base: Add garlic + ginger, then pour in broth, water, rice, and scallion whites.
- Simmer: Boil briefly, then reduce heat to cook gently until rice softens.
- Finish: Shred chicken, return to the pot, and season with lemon (plus soy if desired).
- Serve: Ladle into bowls, garnish with scallion greens, or add optional toppings like egg, seaweed, or crispy garlic.
❓ FAQ
Can I use chicken breast instead of thighs?
We wouldn’t recommend: the breasts will dry out. If you insist, don’t brown the meat; instead add 5 cups of water + 3 cups of chicken broth and add chicken breasts once the liquid in the pot begins to boil.
What type of rice works best?
Standard white rice works beautifully. Short-grain or jasmine rice will give a softer, creamier porridge-like texture.
Is this safe for babies under one?
Yes — just leave out the soy sauce and lemon. Serve plain and soft, making sure chicken is finely shredded.
How can I make it more filling for adults?
Top with a sliced hard-boiled egg, sprinkle on crispy garlic or seaweed, or add a drizzle of chili oil for extra kick.
A Chicken and Rice Soup To Feed Your Baby–and Your Soul (Lugaw)
Description
A rich, comforting chicken and rice stew--based on the Filipino dish lugaw--makes for the perfect food when your toddler is sick.
Ingredients
Instructions
Prep
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Separate the dark green tops of the scallions from the white and dull green sections of the allium; dice the verdant section into small rings but leave the white/light green portion uncut. If using a piece from a whole ginger root, peel the skin and dice into small pieces.
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Gather all your ingredients next to the stove + 8 cups of water.
Cook
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Heat a large pot to Medium; when hot, pour a small amount of oil into the pot and swish around to ensure the bottom of the pan is coated. Put the chicken thighs into the pot skin-side down and cook until the skin and surface are brown, 1-2 minutes; flip the thighs over and cook for another minute. Add in ginger and a generous amount of garlic, and mix all around; cook for another minute.
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Pour in chicken broth and water, then add the rice and the white-dull green scallion portions into the pot as well. Turn the heat all the way up until the liquid in the pot is at a roiling boil and cook for 10 minutes, stirring the contents the entire time.
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Reduce boil to a gentle simmer, or roughly Medium-Low heat. Cook for twenty minutes, stirring occasionally, making sure to dredge the bottom so no rice sticks to it.
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Turn heat off. With a fork, pull small pieces of chicken off the bone and allow to meld with the porridge; discard skin if not using or consuming. Ladle into bowls, then spritz in some lemon and a swish or two of soy sauce (if your child is older than one).
Serve
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Ladle soup into a small bowl and accompany with a small plate, in case your child wants to eat the rice and/or chicken on its own. To make a more substantial meal, cut up a hardboiled egg and add to the porridge. Feel free to add a crunchy element–crispy garlic, seaweed pieces, even crushed crackers–for textural contrast.
Nutrition Facts
Servings 6
Serving Size 1 cup
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 160mg7%
- Potassium 75mg3%
- Total Carbohydrate 25g9%
- Protein 6g12%
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
I had this once at Uncle Mike’s Place in Chicago, never thought to make it myself until I saw it on your site. It was awesome, thanks!