Do you happen to know anyone who’s ailing right now—perhaps down for the count with a head cold? I do! And that would be me. I’m just getting over one of those head colds that’s so bad that for an entire day, I completely forgot what it’s like to not be sick. You know the kind of miserable thing I’m talking about.
Happily, I had a batch of my French Chicken-Rice Soup in my freezer. That saw me through the worst day, for sure. In fact, I couldn’t imagine eating anything else.
If you’re someone who gets the flu or a cold at least once a year—or you know someone who does—make a batch of this right now, and stash some in the freezer in smaller portions. You know you’re not going to feel like cooking it when you’re sick, so do it now. Believe me. You’ll be glad you did.
Note: If you have to make this into a more substantial meal for others around your table, serve with prosciutto and butter sandwiches made on small buns. It’s a humble and wonderful meal.
- 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
- 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.
- * 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.
Other posts you might enjoy:
• Chicken and Dumplings (Another Good-for-What-Ails-You recipe).
• Chicken Blanquette in the Slow Cooker (more comfort food)
• Chicken with 20 Cloves of Garlic (for those who, like me, think garlic is a cure for colds!)
• Seven-Bone French Pot Roast (when you’re feeling better and need fortification!)
I hope this post finds you well!