Chicken Soup With Rice

It doesn't have to be frigid out to make this soup, but it tastes especially good on a chilly day.



Little girl eating

What you need:

  • 10 cups canned chicken broth
  • 1/2 cup long grain white rice
  • 1 10-ounce box frozen peas and carrots
  • 1 cup (1 eight-ounce package) cooked roasted chicken, cut into bite sized pieces
  • Salt and pepper to taste

What to do:

  1. Read Maurice Sendak's book Chicken Soup With Rice to set the mood.
  2. Wash everyone's hands thoroughly.
  3. Pour the broth into a large pot. Stir in the rice. Set the pot on the stove. Turn the heat to high (adult only).
  4. When the water boils, reduce the heat to low and cover the pot (adult only). Cook for 15 minutes.
  5. Uncover the pot and add the peas and carrots. Stir in the chicken.
  6. Put the lid back on the pot. Cook for 5 more minutes. Stir and taste the soup. If the rice and the vegetables aren't cooked all the way, cook for another 5 minutes with the cover on.
  7. Uncover the pot and taste again. If you think it needs salt and pepper, add about one half teaspoon of salt and one quarter teaspoon of pepper. Taste and add a little more salt and pepper if you like.
  8. Ladle the soup into shallow bowls. Allow to cool before eating.

Learning benefits:

  • Teaches how to follow directions
  • Supports vocabulary development
  • Introduces cooking skills
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