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"Spring was out in full force in the Bay area this weekend, so my menu of chicken soup was a little off-season. It&amp;#039;s as though I&amp;#039;m still shivering through a wet Colorado March, where one day there&amp;#039;s a snowstorm and the next day everything has melted into a sloppy mess. Here the mornings are cool, but by early afternoon the sun beats down on us and heats everything. Our new house, I&amp;#039;m happy to report, stays relatively cool, as long as I keep the oven off. This soup fit the bill, though, because cooking things on the stove top doesn&amp;#039;t heat the house nearly as much.  I started with chicken tenders I had tossed with salt, pepper, lemon juice and olive oil and baked the day before (350-degree oven, 30 minutes). We had those for dinner, then I made soup for lunch the next day. I cooked diced onion, carrot and celery in oil, then added a sprig of fresh thyme and a box of chicken stock. Simmered until the vegetables were tender, then added chopped leftover chicken and cooked rice to heat through. To make it thicker, I mixed a couple teaspoons cornstarch with some of the chicken stock in a small bowl, then stirred it into the soup and brought it to a boil.  Below, a few spring soups:  Spring Chicken and Vegetable Stew Chilled Carrot-Ginger Soup Asparagus Soup \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a45017/chicken-rice-stew-3154/>