Chicken Soup with Rice
Gourmet Soups, Stews, & Bisques
"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice." --Maurice Sendak, Chicken Soup with Rice: A Book of Months In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.
1 tablespoon olive oil
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 cup diced onions
2 cloves garlic, minced
10 ounces fresh spinach, stems removed, torn in bite-size pieces
2 tablespoons Fond de Poulet Gold® dissolved in 5 1/2 cups hot water
1 1/2 cups canned Roma tomatoes with basil
3/4 cup long grain rice
Salt and ground black pepper
Heat the oil in a medium stockpot over medium heat. Add the chicken and brown it, stirring occasionally, about 5 minutes. Remove the chicken from the pot and set aside.
Add the onion to the pot and cook, stirring frequently, until it is soft and lightly browned, about 3 minutes. Add the garlic and spinach and cook, stirring, until the spinach is wilted, 1-2 minutes. Stir in the diluted Fond de Poulet Gold® and tomatoes. Bring to a boil, add the rice, then reduce the heat to low and simmer for 15 minutes, or until the rice is just tender.
Return the chicken to the pot and simmer for another 5 minutes. Season to taste with salt and pepper.