Chicken Soup With Rice

Circle of Chicken: Chicken Soup With Rice

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.

Chicken Soup With Rice Maurice Sendak

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.

Golden Chicken Broth of Happiness

Chicken broth, ready and waiting from the freezer!

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
Serves 6

You need:

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

Warm the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and garlic and cook, stirring, for about 5 minutes. Turn the heat down to medium-low and continue to cook until onion is soft and translucent, about 10 minutes.
Garlic, carrot, onion--oh my!

Garlic, carrot, onion–oh my!

Add the chicken broth and bring to a boil; add the rice and stir. Let simmer 15 minutes, or until rice is soft. Add the leftover chicken and water, if desired (my soup got quite thick). Season with salt and pepper to taste. Serve with some warm bread and butter.
Chicken Soup With Rice

Chicken soup with rice, perfect for any month of the year.

Do you have any go-to soup recipes? Favorite children’s books? Post them below!

Circle of Chicken Part 1: Perfect Roast Chicken

Do you love food? Are you ready to eat something delicious, easy, and cheap, and then take the leftovers and make several other delectable dishes? Then you, my friend, are ready to enter the Circle of Chicken. Come with me.

The Circle of Chicken begins, of course, with the chicken. Perfect Roast Chicken.

But before we get started, I need to tell you something important: you’re going to need to trust me about this recipe. It’s going to seem too simple to be really delicious, and too easy to actually be fun to make. There’s no butter, no herbs, no lemon tucked inside this chicken. But the simple fact remains that it’s still the best roast chicken you’ll ever eat.

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Enter the Circle of Chicken for Multiple Delicious (and Cheap) Meals

Circle of Chicken
I did the math the other day, and I estimate that I can get at least 16 meals (or the essential parts of them) from one glorious (and cheap) roast chicken. Impossible, you say? Sounds difficult?

Come with me, my friend. With a little planning and about $5 (if you catch whole fryers on sale), you too can enter the Circle of Chicken: a place where you start off with a company-worthy recipe so easy a three-year-old could make it (NOTE: please supervise any toddlers you’re currently employing to cook your dinners), and reap the benefits for weeks.

Here’s just one example of what I can typically make from one five or six-pound roast chicken:

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