Canned chicken noodle soup was the meal my mom warmed up for us on sick days while she balanced getting us well (read: back to school) with getting work done at home. Chicken and rice soup, however, was made from scratch and an all-day affair we savored.
Chicken and rice soup is just the sort of thrifty luxury we should all master in the kitchen. A whole chicken is simmered to both make the rich broth and for the tender chicken it yields. The rest of the soup is built on the bits and bobs you probably have in the kitchen right now: a few banged-up carrots, some limp celery, a partial bag of rice. The resulting soup is nourishing, full of chicken, tender vegetables, and rice that creates a creamy thickness without any cream.
My mom knew what she was doing: Save the chicken noodle soup for sick days and make this chicken and rice soup whenever you need to taste home in a bowl.
How To Make Chicken and Rice Soup — Cooking Lessons from The Kitchn was originally posted by storefront T2b
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