Arroz Caldo by @CarmenInTheGarden

A cozy meal for those not-quite-spring days. 🍲 Here's how to make @CarmenInTheGarden's Arroz Caldo, a classic Filipino comfort dish.
Stockpot: bit.ly/42Wda5D
Round Dutch Oven: bit.ly/3oNdTHm
Ingredients:
For the stock:
1 whole chicken
10 cups water or more, to cover
2 onions, quartered
4 garlic cloves, smashed
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 tsp peppercorns
2 bay leaves
For the soup:
2 tbsp oil
1 large onion, minced
4 garlic cloves, minced
1 thumb-sized ginger, peeled and minced
1 cup jasmine rice, rinsed
1 tbsp fish sauce
Salt & pepper to taste
Toppings:
1 daikon radish, thinly sliced
2 cups mustard greens, braised
4 eggs (for 7-minute eggs)
Fried garlic chips
Crispy chicken skin
Green onions, chopped
Lemon or calamansi
Substitutions:
Store-bought chicken stock or bouillon cubes in water can replace homemade stock.
Instructions:
1. Make stock with chicken, water, onions, garlic, carrots, celery, peppercorns, and bay leaves. Simmer, then shred chicken and strain stock.
2. In a separate pot, braise mustard greens in stock with salt and pepper. Set aside.
3. Fry sliced garlic for chips and chicken skins until crispy.
4. For the soup, sauté onion, garlic, ginger, add rice, cook with 8 cups stock, season with fish sauce, salt, pepper. Simmer until thick.
5. Serve soup topped with chicken, daikon slices, green onions, a squeeze of lemon, chicken skin, garlic chips, a halved 7-minute egg, and braised mustard greens