How to Make Arroz Caldo (Filipino Chicken & Rice Soup) Recipe

Looking for an easy Filipino chicken and rice soup that warms you from the inside out? Arroz Caldo is exactly what you need. This recipe is for anyone craving real comfort food—whether you’re feeling under the weather, missing home, or just want something delicious and simple for dinner tonight.

My Grandmother’s Arroz Caldo Kitchen

I still remember standing on a wooden stool in my Lola’s tiny kitchen in Quezon City. I was maybe six or seven. Rain hammered the tin roof so loud we had to shout to hear each other. She handed me a piece of ginger. “Smash it,” she said. “Don’t be gentle.” I whacked that ginger with the flat of a knife like my life depended on it. She laughed—that warm, raspy laugh I can still hear twenty years later.

That day, she taught me her Arroz Caldo recipe. Not from a cookbook. Just from watching, tasting, and messing up a few times. The rice was too thick once. Another time, I forgot the fish sauce entirely. But she never got frustrated. “Cooking is feeling,” she’d say. “The recipe is just a guide.”

She passed away three years ago. Every time I make this authentic arroz caldo Filipino recipe, I think of her hands—wrinkled, quick, certain—stirring that big aluminum pot. This isn’t just soup to me. It’s memory. It’s love simmered down to something you can hold in a bowl.

Why This Arroz Caldo Recipe Wins

So what makes this Filipino ginger garlic rice porridge different from others? A few things:

• One pot, minimal cleanup. Busy weeknights? This works.
• Budget-friendly ingredients. Chicken thighs, rice, ginger, garlic. That’s the foundation.
• Ready in under an hour. Real food doesn’t need all day.
• Flexible. Make it thick or soupy. Add toppings or keep it simple.
• Freezes beautifully. Meal prep gold right here.

Ingredients You’ll Need for Arroz Caldo

Here’s what goes into this homemade Filipino comfort food arroz caldo:

Main Ingredients

• 1 lb chicken thighs (bone-in) – Bone-in gives you richer broth. Thighs stay tender.
• 1 cup jasmine rice – It breaks down nicely and creates that signature creamy texture.
• 6-8 cups chicken broth – Use homemade if you’ve got it. Store-bought works fine.
• 1 thumb-sized ginger, sliced thin – The soul of this dish. Don’t skip it.
• 6 cloves garlic, minced – More is better. Trust me on this.
• 1 medium onion, diced – Adds sweetness to balance the ginger.
• 2 tablespoons fish sauce – That funky, salty depth you can’t get any other way.
• 2 tablespoons cooking oil – For sautéing.
• Salt and pepper to taste

Toppings

• Fried garlic bits
• Chopped green onions
• Hard-boiled eggs
• Calamansi or lemon wedges
• Crispy fried shallots

How I Make Arroz Caldo: Step by Step

Here’s my step by step arroz caldo method. Takes about 45 minutes start to finish.

Step 1: Sauté the Aromatics

Heat oil in your pot over medium heat. Add garlic and ginger. Cook until fragrant—about 2 minutes. The smell should make you hungry immediately. Add onion. Cook until soft and translucent.

Step 2: Brown the Chicken

Push aromatics to the side. Add chicken thighs. Sear each side for 3-4 minutes. You want some golden color here. It builds flavor.

Step 3: Add Rice and Broth

Toss in the rice. Stir it around so it gets coated with all those good flavors. Pour in the chicken broth. Bring everything to a boil.

Step 4: Simmer Until Perfect

Reduce heat to low. Cover and simmer for 30-35 minutes. Stir occasionally to prevent sticking. The rice should break down and thicken the soup. Chicken should be falling-off-the-bone tender.

Step 5: Season and Serve

Remove chicken. Shred it with two forks. Return meat to pot. Add fish sauce. Taste and adjust with salt and pepper. Serve in deep bowls with your favorite toppings.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – Distributes heat evenly, prevents scorching
• Wooden spoon – For stirring without scratching
• Sharp knife and cutting board – Basic prep tools
• Ladle – For serving
• Small pan – For toasting garlic

Tips That Make a Difference

• Toast your garlic separately. Fry minced garlic in oil until golden. Drain on paper towel. Sprinkle on top for crunch.
• Use bone-in chicken. Boneless cooks faster but you lose depth of flavor.
• Stir more toward the end. Rice settles and can stick. Keep it moving in the last 10 minutes.
• Control thickness with broth. Want it soupier? Add more liquid. Prefer porridge consistency? Let it cook longer.
• Fresh ginger only. Powdered ginger won’t cut it here. Fresh is non-negotiable.

Easy Arroz Caldo Variations

This arroz caldo congee recipe adapts well. Try these twists:

• Arroz Caldo with Egg Drop: Drizzle beaten egg into simmering soup for silky ribbons.
• Seafood Version: Swap chicken for shrimp or fish. Reduce cooking time.
• Vegetarian: Use vegetable broth and firm tofu. Add mushrooms for depth.
• Extra Hearty: Throw in some kabocha squash chunks. They melt into the broth beautifully.
• Spicy: Add sliced chilies or a drizzle of chili oil at the end.

Storage and Reheating Your Arroz Caldo

This quick Filipino chicken porridge stores like a dream.

Refrigerator: Keeps 4-5 days in an airtight container. The soup thickens as it sits—totally normal.

Freezer: Up to 3 months. Freeze in portions for easy reheating. Thaw overnight in the fridge.

Reheating: Add a splash of broth or water when warming up. The rice absorbs liquid over time. Reheat on stovetop over low heat, stirring often. Microwave works too—just cover and heat in 1-minute bursts.

Frequently Asked Questions About Arroz Caldo

What is Arroz Caldo?

Arroz Caldo is a Filipino rice porridge made with chicken, ginger, and garlic. The name comes from Spanish—”arroz” means rice, “caldo” means broth. It’s similar to Chinese congee but has that distinct Filipino flavor profile with lots of ginger and fish sauce.

What’s the difference between Arroz Caldo and Lugaw?

Lugaw is plain rice porridge. Arroz Caldo is lugaw’s dressed-up cousin—it has chicken, ginger, garlic, and all those good toppings. Same concept, more flavor.

Can I use a rice cooker or Instant Pot?

Absolutely. For Instant Pot: sauté aromatics and chicken using the sauté function. Add rice and broth. Pressure cook on high for 20 minutes. Natural release for 10 minutes. For rice cooker: combine everything and use the porridge setting if available.

What rice works best for Arroz Caldo?

Jasmine rice or regular long-grain white rice. Some folks use glutinous rice for extra stickiness. Short-grain sushi rice works in a pinch. Avoid brown rice—it doesn’t break down the same way.

How do I make Arroz Caldo thicker or thinner?

For thicker consistency, cook longer with the lid off so liquid evaporates. For thinner soup, add more broth at the end. The porridge naturally thickens as it cools, so keep extra broth handy when serving.

Final Note

Making Arroz Caldo isn’t complicated. It’s the kind of food that doesn’t ask much from you but gives back so much. A warm bowl after a long day. Something familiar when everything feels uncertain. Food that says “I care” without any words.

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