It took me until I was about sixteen years old to try rice. There was just something about it that didn’t appeal so much to me. When I finally did try it, it was like, “oh…well that’s pretty good.” So for that many years of my life, I never got to experience chicken and rice soup because I didn’t want the rice. Now that I knew I did, I started experimenting with it from different restaurants and such. In college, I decided I would make my own batch for me and all my friends.
It was a blustery cold winter and we needed a pick-me-up. I made a huge kettle for me and my four roommates and we sat and studied, laughed, and talked for hours. It’s one of my fondest memories of all time.
I have since found all kinds of recipes, like this one from Recipe Lion, that I have tried on my own family. We always like to enjoy this when the temperatures drop. It certainly brings a coziness to our house. It also makes me think to back when times were simple, and how far I have come since then.
Recipe courtesy of Recipe Lion. Photo credits go to Carrie’s Experimental Kitchen.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Leave out the sherry and replace with additional chicken broth.