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Wednesday, March 27, 2013

The Best Chicken Soup You'll Ever Have

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
Serves 6

You'll need:
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!

P.S. More best recipes, including the best broccoli soup and best crunchy roast potatoes you'll ever have...

(Photos by Allison Ruth of Some the Wiser. Thanks to Shoko for help with this series)

29 comments:

Chloe Moon said...

This looks ultimately scrumptious!!! =)

Ergo - Blog

Larissa said...

So easy; so perfect!

Jana Miller said...

Love the photos! So pretty!!

Jennifer Boyd said...

Wow that looks delicious, thanks for posting.
www.FripperyVintage.com

Amy at Ms. Toody Goo Shoes said...

I could use a bowl of this right now! I'm sure it would do wonders for my stuffy nose! Looks delish!

SincerelySammie said...

Who doesn't love a bowl of chicken soup? It's great ANY time of the year!

http://www.sincerelysammie.com/

Nomadic D. said...

Yup! That's how I do it too. Wild rice totally makes a chicken soup special. Yum.

www.nomadicd.com

annaofgreengable said...

That looks really good!

xo green gable
http://annaofgreengable.wordpress.com

Ani said...

This looks delicious :)

sumslay said...

I think I'm capable enough to handle this! Can't wait!

HaleyHasAComment said...

Made chicken soup last night! It's perfect for this chilly east coast early spring weather!

Annemarie Sawatzky said...

Chicken Soup With Rice is our favourite book these days. Maurice Sendak is da bomb.

Bethan said...

I'm in the UK atm and we have snow with a sub-zero temp. This is exactly what I need right now!

http://audacityoffood.blogspot.co.uk/

Reina said...

ahhh i want some right now. im starving.

fancyalterego said...

I make a pretty close version of this recipe a lot in the winter! I love it with the wild rice - it gives the soup a very different flavor and texture than noodles. I especially love how, the next day, the rice thickens the soup a little...almost like it was a cream broth...but without the cream!

Brannen Chalmers said...

Combine in large pot (with lid)

1 Rotisserie Chicken, deboned and pulled into pieces
1 carton Swanson chicken Broth
2 Cans Rotel tomatoes (one spicy, one regular)
1 can black beans, drained
1 can (drained) or frozen package white corn
1 onion chopped
1 yellow pepper chopped
1 red pepper chopped
Cumin, garlic salt and black pepper to taste

Simmer. Bring to boil, reduce heat, cover and simmer for 3 hours

Just before serving add 1 cup fresh chopped cilantro. Top with sour cream and grated cheddar cheese. Serve with tortilla chips and chopped avocado!!

Mickey Lynn said...

I hate that I need a chicken soup recipe right now (SO ready for warm weather!),but certainly gonna give this a try. Looks simple & delish!

Bea said...

It's very gloomy here in Melbourne today, Autumn has officially arrived. But at least that means perfect chicken soup weather! Thanks, can't wait to try this one.

http://www.thegoogleyear.blogspot.com.au/2013/03/things-i-love-thursdays_27.html

Sandhya said...

There is such thing as canned chicken??

Kate said...

My favorite things to add to chicken soup are ginger and lemongrass. Yuuuuum.

www.mysunshinelady.com

Sandra Carson said...

It looks so healthy and delicious..:)

pet meds

Jaymie said...

I'm making this now, and it's amazing! Loving my ability to use up EVERY spare vege I had.

thejunkdrunk said...

I'll have to try this with wild rice! It looks like a delicious, easy weeknight dinner.

I like a touch of booze in my usual recipe.
http://thejunkdrunk.wordpress.com/2013/02/21/deep-stir-chicken-tequila-tortilla-soup/

♥ Sana Yasmin said...

Mmm, this makes me hungry just looking at it! :p
Lovely blog

SANA YASMIN xx

Michelle Czyzo said...

This looks amazing! I have never attempted chicken soup and have been looking for a good recipe to try! Can't wait to try this one!

kellyweed said...

rice > noodles. No more overcooked noodles that soak up all the broth!

Jaxson Corey said...

Wow…this post tingled my toes. I’m so full of admiration and respect for firefighters in general and now you in particular Stewart. Thank you for sharing.
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Shey divine said...

Wow .. Absolutely perfect .. The clicks making me super tempted ..

Alaina said...

I make this soup almost weekly. My kids and my husband love it. Sometimes I eat the leftovers for breakfast. Fabulous.

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