There are two soups–plucked from my favorite childhood books–that fill some cozy recess of my soul, and chicken soup with rice is one of them.
A craving for chicken soup with rice took hold of me last week, seemingly out of the blue. In fact, I don’t have any memory of actually eating this soup, except perhaps at some diner that offered it as the soup of the day.
So I have no idea if this is an “authentic” chicken and rice soup recipe, it’s just the dish I always pictured when I read Maurice Sendak’s Chicken Soup With Rice. And it does seem to me like the kind of soup you can eat at any time of the year: warm and comforting, like a hug for your tummy.
Plus, I realized, this would make an excellent Circle of Chicken recipe, using the leftover meat from Perfect Roast Chicken and eight cups of Golden Chicken Broth of Happiness. This makes it incredibly convenient and inexpensive to make.
Now, if you are craving this soup and don’t have these items on hand, go right ahead with some best-quality canned or boxed broth and some shredded rotisserie chicken (or pop a chicken breast or two in with the rice, and then remove it, shred, and return it to the soup after it’s cooked through).
However, top-quality ingredients are the key to making a simple soup like this shine. I threw it together in about 30 minutes last night, and my husband is still raving about how good it was!
Chicken Soup With Rice
1 Tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 large carrot, peeled and cut into 1/4″-1/2″ dice
2 cloves of garlic, chopped
8 cups chicken broth
1 1/2 cups long-grain white rice
1 1/2-2 cups leftover chicken, chopped or shredded
2-3 cups of water, to taste
Salt and pepper, to taste
Do you have any go-to soup recipes? Favorite children’s books? Post them below!