Chicken Soup with Rice

A few weeks ago, the world lost a brilliant personality in Maurice Sendak. Two of my favorite interviewers - Terry Gross and Stephen Colbert - gave moving tributes to him.  Along with millions of people, I love Where the Wild Things Are.  I also love the sets he designed for Pacific Northwest Ballet's production of The Nutcracker. 

Recently, I looked up his list of works, and discovered that he wrote another favorite childhood book, Chicken Soup with Rice.  Little seven-year-old me loved reading this book countless times in the library.  They had a carpeted, claw-foot tub that I would climb into to hide away and read.  This book is simple in concept - a child recounts all the ways he enjoys chicken soup with rice throughout each month.  The rhymes and illustrations are simple.  And perfect.

Chicken Soup with Rice
original recipe

2 Tbs olive oil
5 cloves garlic, minced
3 carrots, diced
3 ribs celery, diced
1 medium onion, chopped
8 c chicken stock
2 bone-in, skinless chicken breasts
3 c cooked rice
2 Tbs chopped fresh parsley
Salt and pepper
Chopped fresh cilantro (optional)


In a large stock pot, heat olive oil over medium high heat. Add garlic and cook until fragrant, stirring occasionally (about 1 minute.) Add carrots, celery, and onion and cook until vegetables begin to soften, about 8 minutes. Add chicken stock, turn heat to high, and bring to a gentle boil. Gently add the chicken breasts, meat side down. Turn heat down to medium-low, cover, and simmer for 25 minutes. Remove chicken to a cutting board. Separate meat from the bone and cut into bite-sized pieces. Add meat back into the soup, along with the rice and parsley. Let simmer another 10 minutes. Season with salt and pepper to taste. Serve with chopped cilantro.