Kenya and I started reading Maurice Sendak's classic book "Chicken Soup and Rice" several months ago and it's quickly become one of his favorites. It's the story of a little boy who eats chicken soup with rice, month after month in his own little fantasy world. He truly loves chicken soup with rice more then any other food!
Kenya's not far from that level of love for chicken soup either. I often make a huge batch of my own and freeze it in individual containers so that whenever he's feeling under the weather, I just defrost some to make him feel warm and nourished. This healthy soup is perfect any time of year, as the book points out, but when it's a chilly night and you or your little one has a runny nose, it's even better!
Chicken Soup & Rice
- 1 5 Lb Whole Chicken
- 3/4 Cup Long Grain Brown Rice
- 4 Quarts of Cold Water (enough to cover the chicken)
- 4 Tsp Kosher Salt
- 1 Small Onion, peeled and halved
- 1 Bay Leaf
- 3 Carrots, peeled and chopped into a small dice
- 3 Celery Stalks, chopped into a small dice
- 2 Tbsp Parsley, finely chopped
Preparation1. Place all the ingredients except the parsley in a large soup pot and bring to a boil. Skim the scum and fat off surface of the soup as necessary as it’s coming to a boil.
2. Cover, reduce heat to a simmer and cook for 1 hour.
4. Turn off the heat, remove the chicken from the pot and let cool.
5. Discard the skin and bones from the chicken and the halved onion and cut or shred meat into a small dice.
6. Add the chicken and parsley to the soup, reheat and serve.