Do you remember the Maurice Sendak book about the boy who loves chicken soup with rice all year long?
I told you once
I told you twice
All seasons of the year are nice
For eating chicken soup with rice
My girls learned that poem many years ago. And November is definitely a good month for chicken soup and rice! That’s what my daughter asked if she could have for dinner tonight, with cornbread. Sounded good to me. It’s been rainy and cold here (well, cold for bay area California) and it sounded perfect! I mentioned the poem and she said “I remember that!”
If you want it really thick, as I made it tonight, just follow the recipe below. If you want it more soupy, add another cup or two of water or broth or cut back on the rice. I’m guessing this at 6 servings. I’m only feeding two and we have lots left over, some of which will probably be eaten for breakfast tomorrow. I went light on the chicken but if you need it more filling protein-wise, add more chicken.
Goes great with corn bread. I’ll have to post a new recipe, although that posted one is good. The one I used tonight used sour cream and just a bit milk. It was really good. I’ve used the same recipe before substituting yogurt or buttermilk for the sour cream. I like the tangy flavor although it has more sugar than a regular cornbread recipe.
Note: If you have cooked chicken in the freezer or canned chicken, just add it AFTER all the veggies so it just heats through while the rice is cooking.
Taste and season. A lot depends on the broth. I tend to cook my own broth with very little salt so it is very flexible. But store bought broth is often very salty. You really have to taste.
This was really a perfect cold night meal. And leftovers will be just as yummy.