This chicken and rice soup will perk you up on a gloomy day, soothe the raspy throat if you have a cold and bring the all-around comfort one expects from a delicious soup. And our young friend Allison likes it!
Simmer all ingredients for one hour, stirring regularly so that nothing sticks to the bottom of the pot. Remove the chicken thighs. Let cool. Then cut the meat off the bones, and cut into bite-sized pieces. (Discard bones, skin and gristle.) Add the chicken back into the soup and serve with crackers.