Chicken Soup with Rice
I came home and do what I always do to relieve stress. Cook. A LOT. The Kid has been asking for Chicken Soup with Rice ever since my mom bought him the Really Rosie soundtrack. Hello, suddenly she thinks it’s 1975 again. So I made up a recipe - it’s SUPER quick. You have no excuse to not make it, that’s how quick it is.
ingredients:
1/2 cup chopped carrot
1/2 cup finely chopped onion
1/2 cup chopped celery
3 tablespoons butter or stick margarine
1/4 cup all-purpose flour
32 ounces chicken broth
2 cups cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup milk
1 tablespoon lemon juice
1-1/2 cups cooked rice
Chicken soups always start out with a mirepoix, that’s just carrots, celery and onions. Well I happened to see ready made mirepoix at Trader Joe’s and I thought, what the heck, I’ll give it a go. It was great. I just threw that sucker in there. Highly recommended.
So in a large pot, melt the butter and then add the carrot, onion and celery or toss in your readymade mirepoix and live in the future, baby! Cook until soft if you like, but I like mine to have a little bite. Then stir in flour until blended, and carefully pour in the broth.
Now as for chicken, same thing. You can buy frozen pre-cooked chicken or just grab a ready made rotisserie and chop that thing up. So add the chicken, salt, pepper and garlic and onion powders, then bring it to a boil.
Cover and simmer for 10 minutes then turn the heat to low and pour in the milk and lemon juice. The lemon juice really brings out a lot of flavor. Let it simmer about 5 mins more, and you’re ready to serve! You’re probably wondering, where’s the rice in this chicken rice soup? Well, I cook mine beforehand, and put it in the bowls and spoon the soup on top. It’s much quicker than waiting for it to boil and soften. However while most recipes say to use long grain, I actually use a Japanese short grain rice. I like the texture and it seems to work well with the soup. It’s all up to you.
Super easy and great with cornbread muffins.
on 17 Jul 2008 at 11:05 am 1.Harley said …
The kid had a great idea asking for chicken soup. It’s looks yummy. I wish we had smell-a-blog, that way we can smell all the goodies you make.
on 17 Jul 2008 at 10:56 pm 2.Dawn said …
Like the new look here! Nice color scheme!
on 05 Aug 2008 at 2:53 pm 3.christina said …
pink makes everything pretty =)
on 17 Aug 2008 at 10:19 pm 4.silverkeys said …
Hallo,
Just discovered your blog through Craftzine’s link to your adorable burger cookies :).
Thumbs up for the chicken soup recipe. I’ve been craving good soup lately.
Per your technique of waiting until the last minute to mix the soup and rice, I heartily agree. If you let the rice sit in the soup for too long, it will soak all the liquid up and you’ll have, um…rice porridge with chicken…not quite so poetic.
- s.