French Chicken-Rice Soup for What Ails You
Prep time: 
Total time: 
Serves: 4
If you happen to have some cooked chicken around, skip the part where you boil the chicken, and simply add the cooked chicken at the end of cooking time and heat through.
  • 2 boneless, skinless chicken thighs or 1 large skinless, boneless chicken breast
  • 6 cups low-sodium chicken broth
  • 1 medium-size carrot, peeled and finely chopped
  • 1 celery rib, finely chopped
  • 1 small onion, finely chopped
  • ½ cup long-grain white rice
  • 1 tablespoon finely snipped fresh parsley
  • 1 tablespoon fresh lemon juice, or more to taste
  • ¼ cup celery leaves, chopped
  • Salt and freshly ground
  1. 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.
  2. * Note: This soup freezes well. Freeze in smaller batches. The rice will expand and thicken the soup upon thawing and reheating; just add more water or broth as needed.
Recipe by Wini Moranville at