Comforting soup packed with vegetables, rice, and (optional) chicken.
When I get knocked around a little by life, I head to the kitchen to make soup or to bake. I’m convinced that soup, cookies, and cake are the original comfort foods, not just as hugs from my own childhood, but from all the generations of women in my family that cooked in kitchens before me.
I made this soup last week for a friend who was ill, and wrote it up as an article for Ask Miss A web magazine. Yes, yes, yes, I know, it’s written as a chicken rice soup, but I’m still cooking in my home for both vegetarians and carnivores, and really it’s so easy to make it vegetarian. For generations, soup has been an efficient peasant food; a way to cook up scraps of vegetables, meat or fish in a broth, and frequently stretched with legumes, pasta, bread, rice or whole grains. Ribollita from Italy comes to mind, as does a Hungarian goulash made with meat, potatoes and noodles.
If you’re needing a little comfort in your life, or know someone who does, go here for the recipe.