A Filipino Arroz Caldo recipe is one the best, easy soups you can ever make at home. A soulful and healthy bowl of fork-tender chicken made with ginger, umami seasonings, and rice is encapsulating. This aromatic creation is like chicken rice soup gone to outer space. The vibrant flavors are served topped with scallions for extra lip-smacking. It transports you to memories of a chicken rice soup recipe that you may have had once upon a time…but even better.
Table of contents
The tastes of arroz caldo is all too familiar to me. Growing up with a Filipino parent that was always cooking and saying the famous words “Eat. Eat. Eat.”, you really couldn’t go through your young lifetime without having had this bowl of deliciousness a few million times over.
Beef sinigang, chicken sinigang, and chicken sopas might be more popular…but I vote arroz caldo as one of the best sweater weather soups.
Despite being a thought of at times, as a Filipino chicken and rice soup, it wasn’t just for sick or cold days. It was something you could have whenever…and it’s not really soup. It’s much more than that.
What is Arroz Caldo?
Arroz caldo (also aroskaldo) is a variation of a Filipino chicken and rice soup.
Arroz caldo, distinctively has ginger and chicken in it.
This dish has to be soupy enough to spoon with broth. It also has to have enough rice for bite, just the perfect balance between rice with broth.
Traditionally, Filipino arroz caldo was made with ingredients such as chicken, rice, ginger, and garlic.
Throughout the years, arroz caldo has evolved to include variations and additional ingredients based on personal preference and regional influences.
Some people add saffron or turmeric to give the Filipino soup dish a vibrant yellow color, while others prefer to garnish it with scallions, crispy fried garlic, boiled eggs, or even chili for a spicy kick.
Is Arroz Caldo a Congee?
This is a type of rice porridge or Filipino soup, but it’s called it’s name, arroz caldo.
Lugaw VS Arroz Caldo
Arroz caldo is closest to a lugaw
Lugaw is a rice porridge made from glutinous rice. In this recipe, the rice grains are more intact, versus pressed or boiled rice that becomes more mixed and disintegrated when it’s a lugaw (porridge).
This recipe version keeps the rice integrity, and mixes both glutinous rice with regular rice for a pleasing bite in each spoonful.
This Filipino soup is most similar to lugaw, but technically, still has a slightly different aspect. Sometimes people will say lugaw arroz caldo to describe this dish.
Is this a congee?
Arroz caldo is not congee.
I’ve seen it referred to congee, and I’ve had congee many times in my travels in Southeast Asia, but congee is more soupy in that the rice is boiled so it breaks down to a smoother consistency.
With congee, sometimes you can barely see any shape of rice.
The rice in arroz caldo is cooked until it’s done and soft, but not broken down.
Brief History of Arroz Caldo
Arroz caldo has a rich history in Filipino cuisine. It is believed to have been influenced by Chinese congee, which was introduced to the Philippines during ancient trade routes.
Over time, Filipinos adapted the recipe and added local ingredients and flavors to create their own version of this comforting rice soup.
The name “arroz caldo” itself is derived from the Spanish words “arroz” meaning rice and “caldo” meaning broth or soup. The Spaniards described the dish as “hot rice” or “rice soup”, and the term stuck.
Arroz caldo became a popular dish in the Philippines, particularly in the Tagalog region, where it originated.
It was often enjoyed as a breakfast or merienda (snack) and was commonly served during rainy or chilly weather to warm the body and soul.
Today, arroz caldo is enjoyed not only in homes but also in restaurants and food stalls across the Philippines.
Prepping for Arroz Caldo
This chicken rice soup recipe is simple with easy to access and few ingredients.
The method in which it is prepared creates the masterpiece and brings out the flavors.
A good ratio of soup to rice bite and soft rice, but not broken down, disintegrated rice, is important in this recipe.
Arroz caldo has a few signature must haves that make this Filipino recipe unique.
- glutinous rice
- chicken
- ginger
What is Glutinous Rice?
As a first note, you might ask what is glutinous sweet rice? It is a sticky rice used in many Asian recipes and in desserts.
It’s gluten free, and adds a great texture and thickening to the arroz caldo. “Glutinous” refers to the sticky texture, and not actual gluten.
It’s very opaque and short. Sometimes, soaking this type of rice is helpful before steaming to make sticky rice, but because arroz caldo will require the rice to be cooked in broth for an extended time, no soaking is needed.
Find it in many stores, especially an Asian grocery.
Most ingredients are at all the big natural food stores and regular markets. If you like online ordering like me, here are the links to a few of the items…
- Vegetable Better than Bouillon
- Glutinous sweet rice
- Thai brand Fish Sauce no msg and gluten free
INGREDIENTS for Arroz Caldo (Filipino Chicken and Rice Soup)
- Bone-in chicken quarters (leg with thigh): 4 pieces
- Oil (avocado or neutral): 2 tablespoons
- Fresh ginger: 1 thumb-sized piece (1.5 inches wide and 2 inches long)
- Fresh garlic: 4 cloves
- White onion: 1 large; chop chunky
- Fish sauce (patis): to taste
- Vegetable broth (or chicken broth): 7 cups
- Natural vegetable bouillon: as needed (optional)
- Water: as needed
- Glutinous sweet rice: 1 cup
- Regular rice like jasmine rice: 1 cup
- Saffron: a small pinch
- Salt and pepper: to taste
- Scallions: for topping
- Lemon: for squeezing
- Jammy egg: for topping
- Crispy garlic: for topping
Add Ins and Variations
A Filipino arroz caldo recipe can be made very simply, or you can top it with lots of additions.
- top with fried, crispy garlic (traditional)
- top with boiled eggs (traditional), or as above, use jammy eggs for more rich yolk and taste
- lemongrass
- you can use skinless chicken thighs
- carrots
- top with sliced chilies for spicy flavor
- top with chili garlic oil
- use quinoa instead of rice for an extra healthy version; follow package instruction to use quinoa and add an extra ten minutes to cooking it
EQUIPMENT
I use a Dutch oven to really give a good sear and the lid locks down for perfect stewing. A heavy bottomed pot works well for this dish, like a Dutch oven I use, so your rice doesn’t burn.
I use this deep spoon, silicone spatula that is very gentle on mixing the rice.
Have a skimmer to remove the onions after they have fully flavored the broth, if you like a smoother soup.
You’ll need a cutting board and chef knife for prepping ingredients.
Have a soup ladle handy.
HOW TO MAKE Arroz Caldo Chicken and Rice Soup
Here are step-by-step instructions to make this delicious, one pot meal:
Start with the Chicken
Bone-in chicken is seared and combined with sautéed fresh ginger, garlic, and onion. Be sure to get a little sear on the both sides of the chicken skin before adding liquids.
YOU CAN USE BONELESS CHICKEN THIGHS AS WELL.
Add liquids
Sprinkle the seared chicken with fish sauce (patis). Use your preference for the amount.
I would not skip the fish sauce, but it’s optional in place of salt. When cooked, it has umami, savory notes and completely transforms. Like vanilla extract, not so great alone, but incredible when used in a recipe.
When you’re out eating Asian food and you find yourself smacking those lips, trust me, it’s the fish sauce…in a lot of those dishes you’re eating.
Next, add broth, water, and seasonings like natural vegetable bouillon.
While you can use chicken broth, using vegetable broth is equally full of flavor. It takes this recipe that seems indulgent, and puts a healthy spin on it.
Using veggie broth and then adding natural vegetable bouillon (no msg; all natural seasonings) is a game-changer.
Simmer the chicken low and slow, until fork-tender.
Skim the Soup
After 40 minutes, skim the soup and remove chunks of onions and chunks of garlic. Remove some ginger pieces if you don’t want as much.
Use Two Kinds of Rice
Add glutinous sweet rice.
Be sure to gently mix the soup. This keeps anything from sticking, and unites all the ingredient flavors.
After eight minutes, add the jasmine rice. This makes the chew and bite in this dish next level by adding texture and contrast.
This usually needs about twenty minutes for the rice to be cooked, but taste test and add the time you need. The rice should be soft throughout (but still intact).
Notes and Arroz Caldo Toppings
Finally, place a small pinch of saffron to make a beautifully colorful, appetizing bowl waiting to happen. Be sure to add the saffron with about 6-8 minutes left of cooking so it has time to seep it’s gemstone yellow coloring.
Do not add too much saffron or the taste of the soup will be altered.
Toppings are a Must Have
When making an arroz caldo recipe, the toppings are essential.
Green scallions are zesty and squeezing fresh lemon is the ideal pair with chicken.
Bring it up a notch with adding a jammy soft boiled egg. Hard boiled eggs are traditional, but personally, I treat eggs like steak…never cook it well done. A nice rich yolk adds more umami flavor.
Crispy garlic is a classic garnish.
Personally, I like drizzling crunchy onion chili oil. Trader Joe’s has a good one!
How to make crispy garlic topping.
- Mince the garlic.
- Heat pan. Add oil. Use medium heat.
- Once the oil is hot, add the garlic. Go slow so you don’t burn it.
- Once the garlic is golden color, remove it by pouring over a wire mesh strainer.
- Transfer the crispy garlic to a ramekin and enjoy as a topping.
- Save the leftover garlic oil and make garlic fried rice, aka sinangag.
How to make a jammy egg in a few easy steps.
- add egg to rolling, full boiling water
- 7 minutes
- place in ice cold water, with ice cubes, for 3 minutes
- crack all around and peel carefully
- cut in half and serve
How to Serve Filipino Arroz Caldo
As mentioned, for an arroz caldo recipe I suggest bone-in chicken quarters with skin. This adds layers of flavor in the low and slow cooking process.
There’s richness to the soup without being fattening.
I know this because even after making this more times then I can count, the leftovers don’t have that hardened fat layer on top after overnight refrigeration.
Remove the Bone
When serving…I remove the chicken from the bone and the skin.
You can take a fork and pull the meat off. Mix and scoop the rice soup into a nice sized bowl, then place the tender chunks of chicken on top.
If you used boneless chicken thighs, pull the meat apart a little before serving in a bowl.
Put the Toppings
Slice your garnishes like scallions and chilis and top.
Put a soft boiled egg.
Then add slices of calamansi or lemon on the side.
Got crunchy, crispy garlic? Got crunchy chili oil? Add those too.
You really don’t need much else as this is a one-pot complete meal.
If you love this and are in search for more, here are some alternative comforting soup recipes similar to Arroz Caldo such as sinigang, easy chicken sinigang, Beef Pares, Chicken Afritada, easy miso soup, and Bulalo Recipe (Collagen Soup), Hainanese Chicken, and easy miso soup.
Questions
How can I remove the ginger from the soup when serving?
I recommend that before you add rice, you take a skimmer and skim out the chunks of onion and ginger if you prefer.
Keeping the ginger in larger pieces makes it more convenient to remove them from the soup when serving, ensuring that the ginger can be easily separated from the soup and not consumed accidentally.
You can also mince or julienne the ginger so it is palatable and nice to eat with the soup if you love ginger like I do.
Can I store leftovers?
Yes! Leftovers, up to two days, are so good because the rice absorbs all the flavor. Add water or broth to make it soupy again, and heat on the stove or microwave. Use an airtight glass container to store.
Can I use different rice?
You can use short grain rice or jasmine rice. The texture will not be the same, but if you are limited with your rice choices, these are the next best ones for an arroz caldo recipe.
You can also try a little sushi rice. Sushi rice give that creamy and soft consistency. Sushi rice is shirt grain rice and not the same as traditional glutinous rice that is used in classic arroz caldo. If you use sushi rice, use half the amount stated in the recipe because it is very starchy and will not taste good.
Can I use less rice to make arroz caldo even more healthy?
This recipe suggests vegetable broth as a base which is very healthy and fat free. I recommend more chicken and using a quarter less of rice for a delicious protein-full soup.
Adding more toppings like scallions, egg, crispy garlic, chilies, and even more lemon will deliver extra flavor and thus, you can definitely use less rice without sacrificing the flavor.
Is this gluten free?
Yes! Rice is gluten free and all the other ingredients as well. Also glutinous sweet rice is gluten-free.
Can I freeze this?
Yes, you can use an airtight container to freeze leftovers. Add chicken broth when reheating.
Can I use Chicken Breasts?
Yes. This arroz caldo recipe if very flexible and you can use breast and thighs, tenderloins, or just breasts.
Cook breast separately. First, cut in chunks and tenderize it with a light dust of baking soda. Refrigerate for 25 minutes. Wash the baking soda off. Pat dry. Then pan sear.
Leave white meat aside to add to the rice soup at the end so it doesn’t dry out.
Tenderloins are the preferred choice for this recipe if you want only white meat. They offer the leanness of chicken breast along with the tenderness typically associated with dark meat.
The flexibility of the recipe also accommodates the use of chicken thighs or a blend of thighs and breasts if desired. Add white meat towards the end, always.
Is Patis, fish sauce and the same for this recipe?
it’s worth noting that ‘Patis’ mentioned in the recipe is indeed fish sauce and is synonymous with the Filipino term for fish sauce. Any type of Asian fish sauce can be substituted for ‘Patis,’ ensuring that the dish maintains its authentic flavors.
This versatility allows for flexibility in ingredient sourcing while still achieving the desired taste profile.
So, whether you’re using ‘Patis’ or another Asian fish sauce from your local grocery store, rest assured that the essence and impact of the fish sauce in the recipe will be consistent and delightful.
What is the nutritional information for the Arroz Caldo recipe provided?
Nutritional information is just an estimate and will vary depending on ingredients and preparations. An estimate includes that the Arroz Caldo recipe contains the following nutritional information per serving: 397 calories, 48g of carbohydrates, 21g of protein, 21g of fat, 4g of saturated fat, 106mg of cholesterol, 1409mg of sodium, 387mg of potassium, 6g of sugar, 771IU of Vitamin A, 33mg of Vitamin C, 53mg of calcium, and 2mg of iron. The lower calories and fat than some other recipes is due to using vegetable broth in the mix, and trimming some skin and fat from the chicken.
What is the arroz caldo rice to water ratio?
Due to this type of recipe having chicken and other ingredients that absorb the broth, as well as you will want your arroz caldo to have enough liquid so each bite is comforting of balanced liquid to rice, it’s important to make sure you have lots of liquid.
In this recipe the liquids are seven cups to one cup of rice. After the rice cooks in the liquids, the rice will have absorbed about two cups of the liquid and fluffed up.
The remaining ratio balance of broth to rice is balanced in that you will experience warm broth, complimented by rice throughout each spoonful.
What is the recommended seasoning in place of fish sauce for Arroz Caldo?
If fish sauce is not available, salt can be used as an alternative seasoning to taste. You can also use vegan fish sauce in combination with salt to taste.
Arroz Caldo a Filipino Chicken and Rice Soup Recipe
Equipment
- Dutch Oven
- Soft spatula
- soup skimmer
- cutting board
- chef's knife
Ingredients
- 1-2 lbs chicken quarters (bone in with skin) leg with thigh (3 legs, 3 thigh); OR boneless chicken thighs
- 2 tbsp avocado oil or neutral
- 3 tbsp fresh ginger julienne or chunky
- 5 cloves fresh garlic crushed and minced
- ½ onion chop it chunky
- 1 tbsp fish sauce adjust to your preference
- 5 cups vegetable broth or chicken broth
- 2 cup water
- 2 tbsp natural vegetable bouillon OPTIONAL
- ½ cup glutinous sweet rice
- ½ cup jasmine rice
- 1 small pinch saffron
- salt and pepper to taste
- 1 bunch scallions sliced thin for garnish
- 1 jammy soft boiled egg topping; optional
- 2-3 lemon cut wedges for squeezing
- crispy fried garlic topping
Instructions
- Clean/trim your bone-in, skin-on chicken, and prep all your ingredients and toppings. To make a jammy egg, see the notes in the article or go to the end of this recipe in "notes" to find out how to make a jammy egg. If you're using boneless chicken thighs, you can just add them in as whole pieces.1-2 lbs chicken quarters (bone in with skin)
- Heat Dutch oven on high and then add oil.2 tbsp avocado oil or neutral
- Add chicken, skin side down, and set in the Dutch oven and do not move it. Let it sear. About 2-3 minutes.
- Add ginger, garlic, and onions. Move the aromatic ingredients around to the sides so they don't burn.3 tbsp fresh ginger, 5 cloves fresh garlic, ½ onion
- Turn the chicken over to sear the other side. 2-3 minutes.
- Turn the chicken over so the side with the most meat is facing back downwards.
- Sprinkle the fish sauce all over the chicken.1 tbsp fish sauce
- Add the broth. Add the water. Add the vegetable bouillon and mix around.5 cups vegetable broth, 2 cup water, 2 tbsp natural vegetable bouillon
- Close the lid and bring flame down to a slow and low simmer. 45 minutes.
- Open the lid and remove the onions and chunks of garlic and ginger if you want to. Use your skimmer.
- Then add the glutinous sweet rice. Mix and make sure all the rice grains are submerged.Put the heat of the flame a little higher (but not boiling).½ cup glutinous sweet rice
- Close the lid. At five minutes, open the lid, lower the flame, and give a little mix, making sure the rice is not sticking to the bottom of the pot. Slide your spatula under the bottom and be gentle.Be sure to lower the flame that everything is slow simmering, not a vigorous simmer. Close lid for another three minutes.
- Open lid and gently mix and be sure rice is not sticking to the bottom of the pot.Then, add the jasmine rice. Gently mix and fold it in. Be sure the rice grains are submerged into the broth.½ cup jasmine rice
- Close lid. 15-20 minutes.
- Taste test the rice. Add five more minutes as needed for the rice to be all soft (not al dente or just done). The rice needs some extra time to be completely softened, but intact.
- Add salt and pepper to taste. Add a pinch of saffron.1 small pinch saffron, salt and pepper
- Close lid for five minutes.
- Open lid, turn heat to lowest setting, and gently mix everything until the yellow saffron color has been distributed throughout the chicken rice soup.
- Remove from heat and begin serving right away. Scoop the rice soup into a big bowl.Take a fork and remove chicken chunks from the skin and bone. Place in the serving bowl.Use a tablespoon of scallions as topping and add crispy garlic if you have it. (add more toppings as you wish)Add the jammy egg on top. Have lemon or calamansi on the side.Now serve and enjoy!1 bunch scallions, 1 jammy soft boiled egg, crispy fried garlic, 2-3 lemon
Notes
How to make a jammy egg is a few easy steps.
- add cold egg to a full, rolling, boiling water
- 7 minutes
- remove and dunk in a ice cold water bath, with ice cubes, 3 minutes
- crack all around and peel carefully
- cut in half and serve
-
- Mince the garlic.
- Heat pan. Add oil. Use medium heat.
- Once the oil is hot, add the garlic. Go slow so you don’t burn it.
- Once the garlic is golden color, remove it by pouring over a wire mesh strainer.
- Transfer the crispy garlic to a ramekin and enjoy as a topping.
- Save the leftover garlic oil and make garlic fried rice, aka sinangag.
MORE OPTIONAL ADD INS
-
- lemongrass
-
- you can use skinless chicken thighs
-
- carrots
-
- top with fried, crispy garlic (traditional)
-
- top with boiled eggs (traditional), or as above, use jammy eggs for more rich yolk and taste
-
- top with chili for spicy flavor
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