Chicken Soup & Rice

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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!

[amd-recipeseo-recipe:448]

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Chicken Soup & Rice

Prep Time: 1 mins Cook Time: 1 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 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

Preparation

1. 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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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17 comments

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  • Jmarquez

    Hi! Silly question: the chicken that I bought has the giblets. Should I remove them before putting in the pot?

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  • Catherine

    Yes, remove them! Although, if you like to eat the giblets you can go ahead and leave them in. Just know that they will slightly affect the flavor of the soup.

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  • Lisa

    Oh my... this is my new favorite chicken soup. It is so delicious and easy to make!!! I really like using the brown rice as opposed to egg noodles in a chicken noodle soup. So much more nutritional value in brown rice. Wonderful recipe. Thank you!

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  • Jmarquez

    Thank you! I need to try this again because I used white rice that ended up mushy & I didn't get much white meat out of my chicken. :( My daughter STILL loved it though. I had a lot of extra \"broth\" so I froze it in ice cubes and will use it for other dishes. Totally experimenting here. ;)

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  • Brenda

    Made this today, tastes delightful. I want sure how the rice would come out since its not instant but I trusted Catherine & it turned out delicious!

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  • Brenda

    Wasn't sure, but I think y'all got it lol

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  • Willie Denis-Destouches

    Love this recipe...!

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  • Msdrea

    How long can this stay in the fridge?

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    • Catherine

      About 5 days!

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  • Msdrea

    Made another batch of this would like to freeze some, is it ok to freeze hot or should I cool down in fridge first?

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    • Catherine

      Let it cool before freezing!

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  • Rebecca Selway

    Awesome recipe!! Love it!!!!

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  • Linda Melbourne

    My daughter in law, Sarah, makes this soup and it is the best chicken soup ever.

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    […] – chicken rice soup, […]

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  • Preethi

    Hi Catherine,
    This soup was very tasty and very easy to make. Thanks for sharing it!

    leave a comment