A Muse in My Kitchen
Chicken Rice Soup
Somebody save me!
HE has a COLD! Men having colds is one of the mysteries of life. Why is it that men completely fall apart over a little cold?
He coughs until the rafters shake and blows his nose to the point where the dogs are howling.
Why-oh-why is it like this?
We are in Day Three and I’m climbing the walls. I have the sniffles too but no body around here even notices!
Whining never got me anywhere so it’s time to bring out the big guns….chicken soup! Traditionally I make a pot of chicken soup with the whole fryer in the pot topped off by egg noodles. My gluten free daughter is arriving in town tonight – I went the chicken and rice route.
This soup is so easy to make, inspired by a recipe from Two Peas and their Pod blog.
Start by turning on the oven to roast your chicken parts. I use two bone-in breasts and 1 leg/thigh quarter for my soup. I like white meat over dark but you can use what ever suits your fancy. Make sure you roast them with the bones in though – more flavor. Season the chicken pieces with olive oil, salt and pepper. Leave the skins on for moistness – you’ll be removing them anyways. Roasting the chicken parts vs. poaching them in water adds depth of flavor, plus it’s so easy to do!
While the chicken is roasting, I saute some onions, celery and carrots with fresh thyme and a bay leaf. Once tender, I add two quarts of chicken broth and season with salt and pepper. Remove chicken from oven after about 30 minutes and shred meat with a fork.
Add shredded chicken and 1 cup of rice to the soup and simmer until soft. Right before serving, squeeze the juice of 1 lemon into the soup.
Serve up and enjoy! See how easy that is? If only sick husbands were that easy!
- 1+ tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, cut diagonally into ½-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or broth
- 1 cup of water
- 1 cup long grain white rice
- 1 lemon
- 2 chicken breasts + 1 leg/thigh quarter (or equivalent to)
- Kosher salt and freshly ground black pepper
- Pre-heat oven to 350 degrees.
- Line a baking sheet with foil.
- Season chicken pieces on both sides with ollive oil, kosher salt and cracked black pepper.
- Roast chicken in oven for about 30 minutes until cooked through.
- Place a soup pot over medium heat and add 1 tbs. olive oil.
- Add the onion, garlic, carrots, celery, thyme and bay leaf.
- Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Remove chicken from oven and shred the meat discarding bones and skin.
- Pour in the chicken broth and water- bring the liquid to a boil.
- Add in the rice and chicken; season with salt and pepper.
- Cook on medium-low until the rice is tender-about 30 minutes.
- Right before serving, squeeze the juice of a whole lemon in the soup.
- Serve hot.
