I absolutely loved Maurice Sendak books when I was a kid. All of his books stand out clearly in my memory, from the wild things to the naked boy in the night kitchen to chicken soup with rice. Chicken soup with rice holds a very nostalgic place in my mind because of his book, even though I never actually ate it as a kid.
One of the many delicious meals that we’ve received from friends this past week was chicken soup with rice. It was SOOOO yummy. (Maurice would definitely approve.) Nate and I were literally fighting over the leftovers the next day. (He won, but in exchange he had to get me lunch at Cafe Borrone.)
My friend Mary Jo made the soup for us. I of course asked her for the recipe. She told me there was no recipe. I told her too bad and that she still had to write out exactly what she did for me. Thankfully, she obliged! I’m just hoping I’ll be able to recreate it!
- Boil 3 chicken breasts that have the skin still on and the rib attached, along with a chopped onion for maybe 25-30 minutes in a big pot. Save the broth.
- Cook some carrots (I did them separately in another pan just so they don’t get over-cooked in the soup pot.
- Cook some rice in a couple of cans of chicken broth—again not in the soup pot with the broth you’re saving. (I hate to use up all the good broth in the big pot)
- Tear the chicken off the bones and discard the bones and skin.
- Thicken the broth in the pot with some cornstarch.
- Add the chicken, carrots, rice. Season (salt, pepper, garlic salt—whatever) (Jane note: I could taste the black pepper in Mary Jo’s soup and that was one of my favorite aspects of the flavor.)
- Pour in some frozen peas that you’ve run some hot water over for a minute—the soup will cook them the rest the way, so they’ll hopefully remain a little green, rather than turn yellow.