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This is a thin chicken soup—a warming but not super‐filling first course—with the rice, meat, and vegetables acting as a garnish rather than a major player; see the variation if you want something more substantial. Use orzo or other tiny pasta, angel hair or other thin noodles, ribbons or other egg noodles, or other cooked grains in place of the rice.

Ingredients

• 5 to 6 cups chicken stock
• 1/2 cup long‐grain rice or pasta
• 1 carrot, peeled and cut into thin slices
• 1 celery stalk
• 1 cup raw or cooked chopped boneless skinless chicken, or more
• Salt and freshly ground black pepper to taste
• Minced fresh parsley or dill leaves for garnish

Preparation

Place the stock in a large, deep saucepan or casserole and turn the heat to medium‐high. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes.

Stir in the chicken. If it is raw, cook another 5 to 8 minutes, until it is cooked. If it is cooked, cook 2 or 3 minutes, until it is hot. Season with salt and pepper, garnish, and serve.

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Source: How to Cook Everything