Chicken Soup With Rice

My oldest daughter absolutely adores the Maurice Sendak book, Chicken Soup with Rice: A Book of Months We had been reading it quite regularly when my daughter asked if we could have chicken soup with rice. I obliged and threw together a recipe of my own. For the past couple of months it has been a staple in our house, so I figured it was time to share the recipe with you!

The Ingredients
3 chicken breasts, cooked and shredded
9 cups water
4 vegetable bouillon cubes (we like the McCormick brand because it doesn’t have MSG in it)
2 celery stalks, finely chopped (leaves and all)
1 cup carrots, finely chopped
1 clove garlic, minced
4 drops Tabasco sauce
Pepper, to taste
3/4 cups long grain brown rice, rinsed well

The Process
Break up and dissolve the bouillon cubes in 1/2 cup warm water.
Place all the ingredients except the rice in a large pot and bring the ingredients to a rolling boil.
Add rinsed rice and cook until rice is tender (about 50 minutes).
Serve with crackers or a batch of our vegan biscuits!
Of course, once the soup has settled in our bellies, we gather in the livingroom and dance to Carole King’s song; Chicken Soup With Rice.

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Jennifer Bly
Published author, creator of The Deliberate Mom, and regular contributor to The Huffington Post. Jennifer writes about parenting, homeschooling, her faith, and life with her husband and two girls. Jennifer has a Bachelor of Applied Human Service Administration Degree with a specialization in Early Learning in Child Care.
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