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!
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
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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