Even though spring has technically arrived, there’s still a lingering winter chill in the air. So, today, Allison from Some the Wiser is sharing her slamdunk chicken soup recipe to keep us toasty, and she swears it’s great for every season…
The Best Chicken Soup You’ll Ever Have
by Allison Ruth of Some the Wiser
I read Maurice Sendak’s rhyming masterpiece, Chicken Soup with Rice, as a child. I took it very seriously then, and I still do. “All seasons of the year are nice for eating Chicken Soup with Rice”: it’s not just a catchy phrase, it’s a manifesto, a declaration of truth, the beginning of a food culture based on delicious comfort. Add in a “whoopy once, whoopy twice,” and you’ll be hard-pressed not to want to join me in sipping a hot bowl of chicken soup with rice.
Like most delicious and simple meals, this recipe is vastly improved by using top-quality ingredients. In a pinch, you can use a box of chicken broth and a can of pre-cooked chicken—but when you start with a fresh, local rotisserie chicken and a homemade broth, this soup is worthy of dinner guests, the formation of fond childhood memories, and even a book detailing the pleasures of a hot bowl of soup.
At my house, this chicken soup is love, comfort and health. It is a dish the whole family enjoys, from biggest to littlest, all seasons of the year. Best of all, it’s easy to make, simple in ingredients, and healthy through and through. Plus, if you read through the book before you sit down to the meal, my kids promise it will taste even better. Bon appetit!
Recipe: Chicken Soup with Rice
2 quarts chicken broth
1 cup wild rice
1 ½ cups chopped cooked chicken
1 ½ cups finely chopped vegetables (carrots, celery, red bell pepper, string beans all work well)
Fine-grain sea salt, to taste
In a large pot, bring the broth and wild rice to a boil. Reduce heat, cover pot, and simmer for 45 minutes to 1 hour, or until rice is tender. Stir in chicken and vegetables and simmer for an additional 10 to 15 minutes, or until vegetables are tender. Season to taste with sea salt.
Thank you, Allison!