Since I was a little girl, my comfort food has always been chicken soup. When I was small, my mom would heat up some chicken bouillon in water for me when I wasn’t feeling well. When I grew up and was allowed to use the stove, I would make my dad and I “deets”- chicken broth with ditalini noodles and a dash (ha, ha, get it) of lemon juice just before serving. I have continued to make some variation of “deets” throughout the years, during college and into the last few years of me living on my own. It’s quick, simple, and comforting.
The chicken soup recipe that follows is a little more complex (ie, more than 3 ingredients, ha). But it’s hearty and is a great way to close out 2010 on a cold night!
The chicken I used for this is actually leftover from Tuesday night’s Roman Style Chicken- adds another layer of flavor to this tasty soup. Let me know what you think!
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- ½ cup carrots, sliced
- 3 stalks celery, sliced
- Salt and pepper to taste
- ½ tsp dried oregano
- 1⅓ cups rice (I used Carolina extra-long grain, but any rice should do. Be sure to adjust cooking time accordingly)
- 7 cups low sodium chicken broth
- 1 tbsp fresh thyme
- 2 tbsp lemon juice
- Hot sauce to taste (I prefer Frank’s Red Hot- but this is optional)
- Parsley for garnish
- Heat oil in deep pot over medium-high heat. Add garlic, cook 1 minute till golden.
- Add onion, celery, and carrots and cook until soft, about 7-8 minutes.
- Add salt, pepper, and dried oregano; add rice and allow to toast in the pan with the vegetables and spices for one minute to infuse extra flavor.
- Then add chicken broth and bring to a boil. Lower heat to a simmer, add cooked chicken and thyme, and keep on low for 20 min until rice is cooked through.
- Before serving, add lemon juice and hot sauce if desired, and finish off with parsley for garnish.