Chicken Soup for the French-Loving Soul

Chicken-Rice Soup Tout Simple

My husband just came down with some sort of bug, so I made our favorite chicken-soup/cure-for-what-ails-you. It’s adapted from a recipe I found in a French cookbook—I made it over there once when I wasn’t feeling so great myself, and once home, it became a palliative favorite. I love the way it’s easy enough for anyone in your home to make it; that is, the less-experienced cook can get easily get it on the table when the cook is under the weather.

As I mention in my book, if you have to make a meal out of this for the rest of the family, a great choice is prosciutto and butter sandwiches. I use La Quercia Prosciutto, of course. It’s made down the street from me a few miles.

Chicken and Rice Soup Tout Simple

Makes 4 light main-dish servings

2 boneless, skinless chicken thighs
6 cups low-sodium chicken broth
1 medium-size carrot, peeled and finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup long-grain white rice
1 tablespoon finely snipped fresh parsley
1 tablespoon fresh lemon juice, or more to taste
1/4 cup celery leaves, chopped
Salt and freshly ground

In a 3-quart saucepan, combine the chicken thighs and chicken broth. Bring to a boil; reduce the heat and cook at an active simmer for 5 minutes. Remove the pan from the heat and skim off any foam (if much foam is present, strain the broth through a fine-mesh sieve). Add the carrot, celery, onion, and rice to the pan and bring the broth back to a boil. Reduce the heat, cover the pan, and simmer until the rice is tender and the chicken is cooked through, about 20 minutes. Remove the pan from the heat. Remove the chicken from the soup; let cool slightly, then cut into small pieces. Return the chicken to the soup along with the parsley, lemon juice, and celery leaves. Season with salt and pepper, plus more lemon juice, if you like; reheat the soup if necessary and ladle into bowls to serve.


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