Best Chicken Soup Recipe
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Posted by Jamie McIntosh Oct 13, 2009 |
So far, this October has been the coldest on record for my city. What happened to fall? The temperatures we’ve seen are more akin to mid-December than October. Even if our trip to the pumpkin patch may be flummoxed this year, nothing can stop the comfort of homemade soup coming out of my kitchen.
I like to think I’d give the Soup Nazi on Seinfeld a run for his money, because I love making homemade soup. Canned soups, with their mushy noodles and micro tidbits of gristly meat are such a poor stand-in for homemade soup simmering on the stove.
If you’ve never grown celery, carrots, or onions in your garden, these are basics for creating excellent soup stock! Here is one of my family’s favorite chicken soup recipes. My sons always ask for seconds, and they even uncharacteristically relish the vegetables:
Creamy Chicken and Rice Soup:
- 1 chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- 2 tablespoons olive oil
- 32 oz. chicken broth
- 2 tsp basil
- ½ tsp black pepper
- ½ c rice
- 1 c whole milk
- 1 tbsp corn starch
- chopped chicken from a rotisserie chicken
Saute vegetables in olive oil. Add next 4 ingredients, bring to a boil. Cover and simmer 20 minutes. Stir corn starch into cold milk, then add to soup. Simmer and stir 3 minutes, or until slightly thickened. Add chicken, and serve.