Chicken and Rice Soup
I just gotta tell you… I own a 47 year old rice cooker. Yep, it is 47 years old and what’s crazy about it is that it still makes perfect rice every time! My rice cooker was purchased in 1964, about the time my family immigrated to the United States. My Oma was the first owner and she used it for years. Then for some reason, she passed it along to my Mother who in turn passed it to me when I was about 18 years old and ready to move out of the house. What an unbelievable treasure! And when you hear people say they don’t make things like they used to, they aren’t kidding…
Here’s a picture of my rice cooker. It is a bit scuffed from the years of use but is still my favorite appliance in the kitchen. I did the math and I am thinking that we have made hundreds of pots of rice using this cooker!
Today I made my homemade Chicken and Rice Soup for Bruce and I for dinner. I was feeling a tad bit under the weather and this was the only dish that appealed to me. My Chicken and Rice Soup is home cooked comfort food at its finest. It is made with tender chicken simmered in a simple savory broth with leeks, carrots, celery, coriander and warm soul soothing white rice. And of course, the rice was made using my vintage rice cooker. Makes about 8 servings. Enjoy! Tessa
- 2 boneless skinless chicken thighs
- 3 chicken bouillon cubes
- 2 cups water
- 1 leek
- 2-3 carrots
- 1 stalk celery
- 1 tsp butter
- pinch of salt
- 1 quart chicken stock
- 1/8 tsp white pepper
- 1 tsp. coriander
- 2 Tbls cornstarch
- 1 cup of water
- 2 cups cooked rice (add more if you want)
Begin by cooking the chicken thighs in 2 cups of water and 2 bouillon cubes in a medium sized dutch oven or pot on the stove. Cook covered for about 12 minutes on medium high heat or until done. Remove chicken from pot, set aside and let cool. Meanwhile chop your leek (don’t use the dark green part, it’s way too tough), carrots and celery into about a 1/4 inch dice. Make sure that you have about 2 cups worth of vegetables.
Grab a saute pan, heat to medium high heat and add butter. Toss in your vegetables, add big pinch of salt and saute until onion is opaque. Add vegetables to the soup pot. Add chicken stock, white pepper, and coriander.
Once the chicken has cooled enough to handle, chop into 1/4 – 1/2 inch dice. Add chicken to the pot. Whisk together one cup cold water and 2 tablespoons cornstarch and add to soup. Cover and cook for about 45 minutes on medium low. Add the cooked rice, heat through for a few more minutes. Taste your soup, correct your seasonings if necessary and then serve.