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Chicken rice soup for a cold

Or, rather, for the cold which has been haranguing me for nearly two weeks. This soup is quite simple: Throw rice into a pot of chicken stock, then simmer until done. The small amount of rice expands into a remarkably generous serving! Depending on your taste, you can additional spices or veggies. The basic recipe makes enough for two people.

Some flavoring ideas:

  • Dice an onion (and/or garlic) and carrot, then sauté them until tender.
  • Pseudo-Middle Eastern: Add a pinch of saffron to the broth. If also adding sautéed vegetables, add half a cinnamon stick, 1/4 teaspoon each of ground cumin and coriander seed while sautéing them.
  • Minced mint and cilantro. Maybe a squeeze of lemon. Hmm, reminiscent of Comfort Noodles?


  • 1 quart chicken stock
  • 1/4 cup rice: Jasmine works well, Basmati is fine, too
  • sea salt, to taste


  1. Put stock and rice in a saucepan and bring to a simmer.
  2. Add any extras to the saucepan.
  3. Cook until the rice is done, about 20 minutes. Add salt, if desired. Serve hot in bowls or mugs.

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