Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.

Martha Stewart Living, January 2006

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

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  • Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

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  • Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.

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