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Filipino Chicken Arroz Caldo Recipe

Filipino Chicken Arroz Caldo Recipe

Aside from boiled chicken breast fillet, you may also used leftover roasted chicken and shred the chicken meat. That sounds better right.. But on a normal day, this is another simple Filipino Chicken Arroz Caldo you can always make. Happy Cooking and Enjoy!

Want a yellowish Arroz Caldo? Just add 1 tbsp turmeric powder as you boil the rice with broth.

Filipino Chicken Arroz Caldo Recipe


  • ½ kg Chicken breast fillet, pre-boiled and shredded
  • 3 tbsp Cooking Oil
  • 3 tbsp Kasubha
  • 3 cloves Minced Garlic
  • 1 medium Onion finely chopped
  • 1 tsp. Fresh Ginger finely chopped
  • 1 cup Ordinary Rice grains
  • 1 cup Malagkit rice
  • 8 cups chicken stock
  • spring onions, minced for garnish
  • Patis, Salt and pepper, to taste
  • Toasted Garlic chips, garnish
  • Boiled egg


  1. In a large nonstick soup pot over medium heat. 
  2. Sauté ginger, garlic in oil until lightly brown.  Add onion and onion, stir for a minute.
  3. Add shredded chicken and kasubha. Let it cook for another 3 minutes. 
  4. Add rice, chicken stock and a little salt and pepper. 
  5. Cover and simmer in medium low heat for about 30 minutes or until the consistency of a light creamed soup has been reached.
  6. Stir occasionally while cooking. Correct seasonings to taste. Stir in a small amount of minced spring onions.  
  7. If rice soup becomes too thick, add a little water to thin it a bit. 
  8. Garnish individual bowl servings with minced spring onions, extra kasubha and toasted garlic chips, sliced boiled egg before serving.