"All times of year are nice for eating chicken soup with rice!" -- Maurice Sendak in "Chicken Soup with Rice"
Chicken soup is classic comfort food. There must be as many ways to prepare it as there are home cooks. This recipe calls for brown rice rather than noodles, and is simply flavored with garlic, onion, and sage. Sometimes I like to add a squeeze of lemon before eating.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Ingredients:
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 4 carrots, peeled and sliced
- 2 small zucchini, sliced in half-moons
- 3 cloves garlic, minced
- 2 quarts water (or gluten-free, soy-free chicken broth)
- 2 pounds chicken pieces (3 boneless skinless breasts)
- 1 cup brown rice, uncooked
- ½ teaspoon sage
- Salt and pepper to taste
Preparation:
Heat oil in a large soup pot. Add onion and sauté until beginning to brown around the edges, about 10 minutes. Add carrots, celery, garlic, and zucchini and sauté until wilted, 3 to 5 minutes.
Pour water or broth into pot. Add chicken pieces and rice. Stir. Bring to boil, then reduce heat and simmer 30 minutes, occasionally stirring and skimming fat and foam from surface of water.
