it’s so nice
on the sliding ice
to sip hot chicken soup
sipping chicken soup
I borrowed that poem from my old pal Maurice Sendak because I don’t know any truer words.
This week is supposed to get nasty cold. And the flu has reached epidemic status! I’m not really one to react about either of those factors. But give me an excuse to make soup and I’m there.
It’s one of those recipes that would make you oh-so-tempted to jazz it up. A squeeze of lemon? Some turmeric? Celery, even?
It’s best the way it is.
It’s a beautiful thing.
To make chicken soup with rice for 4, you will need:
- olive oil
- half an onion, minced
- 2 carrots, finely diced
- bay leaf
- a few sprigs fresh thyme, or a few shakes of dried
- 2 quarts chicken broth (Homemade is diviiiiiiine, but don’t let that stop you. Store bought will always do.)
- 1 C uncooked, long grain rice
- 2 C shredded, cooked chicken
Heat the olive oil in the bottom of a large, heavy-bottomed skillet. Add onion and carrot, and saute till soft, 5-7 minutes.
Add bay leaf, thyme, and chicken broth, and bring to a boil.
Reduce to a simmer and add rice and chicken. Let soup bubble, stirring occasionally, till rice is cooked through, about 15-20 minutes.