When it comes to food cravings, I can pretty much sum up my favorites on one hand. Living in Los Angeles I had the luxury of having two of mine within a stones throw distance from my front door. Now, when I venture out west I have been known to darken the doorway of these establishments before I even check in to my hotel.

One of these stops is The Rainbow Bar and Grill. It has been a staple on Sunset Boulevard longer than I have been alive. Known for its Rock-n-Roll vibe, it offers an array of Italian dishes and some pretty good pizza. However, what they are famous for is their insanely delicious chicken soup. It isn’t much to look at, just some carrots, chicken, a few more veggies in a “broth”. That being said, the broth is what keeps you coming back for more.

On one of my more recent visits I arrived to find that the Rainbow was closed for improvement, but would be re-opening soon – I was not happy. So, when I came home I took it upon myself to scour the net and find the recipe for this addicting consume’… And, I found it!

I now make huge pots of it and change up my veggie selection with whatever I happen to have available. It freezes perfectly and is great for these chilly winter nights.

My latest batch consisted of:

2  Boxes of Campbell’s chicken broth 32oz. each -They filled up my pot halfway

4  Large Carrots – cut about ½ inch wide

3  Large pieces of celery – cut ½ in wide

3  Zucchini – cut in quarters ½ in wide

3  Russet potatoes – peeled and cut in large cubes

1  Small white onion – chopped

1  Large package of chicken tenders (about 3 lbs.)

1  Cup white rice

*Salt and pepper to taste

In a separate pot, boil the chicken. Pour the 2 boxes of chicken broth in your large pot and add the veggies with some salt and pepper. Then take the chicken, lightly pull it apart and add it to the mixture. Let it simmer for about an hour.

Here is the trick! In a separate pot (I use the one I boil my chicken in) make your rice. I prefer minute rice – Very simple, 1 cup water, bring to boil, add 1 cup rice, stir, cover, remove from heat and wait 10 minutes. Done.

Once your soup has been cooking for about an hour, take the rice and puree it to almost a liquid consistency (It will look a little like paste). Then, add it to the soup and let it simmer another hour.

Who knew it was as simple as rice! – Clearly, not me. Pureed, it adds a thicker texture and a mild sweetness. Honestly, this is the best broth you will ever make. Add whatever you like to enjoy in your soup, from noodles to Matzo balls, it will taste delicious!

On a side note, if you happen to be cruising down Sunset, make sure you take the time for a pit-stop at the Rainbow and taste the flavor for yourself ~ I would also recommend the fried cheese!

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