COMBINE 3 Tbsp. uncooked instant white rice with 1 tsp. minced fresh ginger root or 1/4 tsp. dried ground ginger in each of 4 microwaveable soup bowls.
TOP each with 1/4 cup chopped cooked chicken and 1/2 cup total thin red pepper, carrot and green onion slices; stir until well blended.
ADD 1/2 cup each condensed chicken broth and water to each bowl; cover with microwave-safe plastic wrap. Microwave on HIGH 2 minutes. Let stand 5 minutes before serving.
