“When we had to work late, I offered to get my husband to bring some leftover Chicken soup my mother-in-law made. Everyone agreed because we were all broke, but there were groans. After we ate the soup everyone wanted the recipe.” - by CJO
Ingredients
Adjust Servings
Original recipe yields 6 - 1 cup servings
Directions
- Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
- Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.
Nutrition
Amount Per Serving (6 total)
- Calories
- 832 cal
- 42%
- Fat
- 45.9 g
- 71%
- Carbs
- 39.9 g
- 13%
Based on a 2,000 calorie diet
Share It
Reviews (28)
Rate This Recipe
"Very good recipe. I did have to add extra broth though. Also, I cut the carrots and celery into smaller pieces so that I could leave them in the broth and not discard them...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
