Chicken Soup III recipe

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Ingredients

1 (3 pound) whole chicken, cut into pieces
2 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
½ cup chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
1 bay leaf
¼ teaspoon celery seed
1 pinch dried thyme
1 teaspoon salt
1 cup sliced carrots
½ cup sliced celery
¼ cup minced onion
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
½ cup uncooked white rice

Nutrition Info

227.7 calories
carbohydrate: 12.6 g
cholesterol: 60.1 mg
fat: 10 g
fiber: 1.3 g
protein: 20.7 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1234.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.

  2. Strain stock, reserving chicken, and refrigerate for 30 minutes.

  3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

Recipe Yield

10 servings

Recipe Note

Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!

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