Chicken Soup With Rice

Chicken Soup With Rice (2 of 2)

My house is littered with tissues. It’s the post-holiday cold season and it seems like everyone is sniffling, getting over a cold or on the verge of getting sick. Forget New Year’s resolutions – we’re all spending the first days of the new year just trying to get healthy and that’s what we’re doing. We’ve been eating soup pretty much non-stop for the last few days. Everyone has their own soup for when they’re sick and this one is mine. Well, it’s a compromise soup – Jeff likes chicken soup with egg noodles, I like it with doughy fresh pasta, we compromised on wild rice.

Chicken Soup With Rice (1 of 2)

Chicken Soup with Rice

This is a very basic soup, perfect for when your nose is stuffed up and your body aches and nothing else sounds good. But if you’re feeling up to it, you can spice it up with some hot sauce, herbs, or lemon, or all three.

1 quart chicken stock
2 cups water
1 cup chopped carrots, cut into bite size coin-pieces
1 cup rice (we used wild rice blend but plain white works too)
1/4-1/2 lb cooked chicken, shredded
Salt to taste (more if your stock is low sodium, less if it has a lot of salt)

In a medium sized pot over high heat, bring the stock and water to a boil then add the carrots, rice, and some salt, maybe a teaspoon or so depending on how salty the stock is. Reduce the heat to a simmer and cook for as long as the rice needs – for white rice it’s about 20 minutes, for brown or wild rice it’s about 35-40 minutes. Test the rice as it cooks to see if it’s cooked through. When it’s done, add the chicken and simmer for another 5-10 minutes, then taste for seasoning and add salt if needed. Serve in big mugs in a cozy place. You can save the leftovers for up to a week.

Of course, you can just get takeout soup but the beauty of the homemade version is that your house smells wonderful while it simmers. And while it cooks you can be back on the couch with your box of tissues.

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