The classic of classic, the winner of every sick soup contest ever: The Chicken Rice Soup. I won’t pretend that I have any idea of what I’m doing when I make chicken soup (noodle or rice), or if there’s some secret method I utilize – I just have my way, and what is this blog for if not for sharing all of the cookery secrets my developing brain has to offer? If I could send thanks for one person for showing me this, I would probably point to a weird combination of my parents and the internet. Each time I attempt to make soup, there’s a moment of doubt and several minutes of wracking my brain. Am I sure that this is the order? Does soup normally use this ratio of x:y? If I’ve messed it up…. at least it’ll still taste good, right? Luckily, Google seems to cover anything I could possibly need, and last-minute texts to my father to be sure on the order of ingredients have yet to fail me. This recipe covers around 3-4 people, especially if one person is sick and can’t eat very much.
- 1 frozen package of chicken breasts (or pre-chopped)
- 4 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 1 turnip, roughly diced
- 1 cup of diced onion/1 medium onion/or chopped green onion stalk
- 2 cups(ish) of rice – depending on how many you are serving
- 7 or 8 cloves of garlic
- Chicken broth or….. water and chicken bouillon cubes
- Salt/pepper to season
- Oregano and Parsley
- In a side medium pot, put on water on high heat. Toss in salt in, and when it’s boiling – place your rice inside with 4-5 cloves of garlic (they don’t need to be chopped), salt, pepper, and turn down the heat to medium-low. Leave to cook.
- Get out your large soup pot (that you save for middle of winter chili attempts), and dunk in a lot of olive oil or butter. Then put in the onion, garlic, and celery (however you have decided to prepare them). Cook for 3-5 minutes until semi-see-through.
- Toss in the rest of the vegetables and let them cook a bit (5-8 minutes). This may take longer depending on how much turnip you added… or if you decided to add some broccoli or beans (which thinking on it…. would be delicious – Note to people reading this: add kidney beans)
- After the vegetables look reasonably cooked and you’ve got your rice prepped, and you’ve seasoned them to taste appropriately- add in the rice, chicken broth, and chicken. I realize the chicken is raw… it will cook through, have faith. Turn the temperature to a medium heat, and add any extra parts you think might taste good. Oregano or parsley save for the end!
- Keep tasting and seasoning! That’s probably the best advice I could offer here – and make sure it tastes just how you (or the sick person) likes it.
- When the chicken is cooked through (Probably 10ish around) minutes, make sure everything looks in tip-top shape and serve. Yum.
Making soup is actually not too hard, and it’s supremely underrated. Not only can you cure yourself better by making reasonably healthy and nutrient-packed meals, but it’s a fantastic gift during holiday season. There’s nothing like homemade soup to make someone smile. I recently cooked this for a friend who was practically dying from bronchitis, so I highly recommend making this or making a friend who looks slightly on the pale side. You won’t regret it. Let me know if you tried kidney beans or any other vegetables that worked especially well in soup format.