It’s a cold and gray Chicago California morn and the perfect thing to warm your soul and your tummy is some good ole chicken soup. My daughter’s favorite soup was, and still is (at 18 years of age), Chicken Soup with Rice. This is in large part due to a book of months by Maurice Sendak called, Chicken Soup with Rice which was one of a set of four tiny books by Maurice Sendak that we had (actually still have since I saved all her books for future grandchildren).
Of course, we also had Where the Wild Things Are, but it wasn’t part of this teeny-tiny set; children love tiny books and tiny toys, I guess because they are perfect for their tiny hands. You can tell which one got the most love – this was definitely one of the books that we read at least a thousand times.
Soups are satisfying, economical, easy to make, and require only one 3-4 quart soup pot or saucepan.
Chicken Soup with Rice
1 stalk celery, chopped
2-3 carrots, chopped
2 T. onion, finely chopped
2 T. canola oil
2 cooked chicken breasts, shredded
5 c. low-sodium chicken broth
1 t. thyme
1 T. fresh squeezed lemon juice
2/3 c. rice
Saute celery, carrots, and onion in canola oil until soft, about 5 minutes. Add chicken broth, thyme, and lemon. Turn up heat and bring to a boil. Add rice, lower heat and cover. Simmer for 15 minutes. Add chicken and cook for 5 more minutes. Serves 4. Perfect with cornbread.
Note: Easily made into chicken noodle soup by substituting egg noodles or your favorite small pasta for the rice.