Mother-in-law Chicken Soup

Mother-in-law Chicken Soup

28 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
Recipe by  CJO

“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.”

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Adjust Servings

Original recipe yields 6 - 1 cup servings



  1. 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.
  2. 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.

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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.

MaMaw's Girls

MaMaw's Girls

Since alot of reviews said was bland I added an envelope of Savory Herb with Garlic dry soup mix. It was GREAT comfort and flavor. Try adding this it really added the flavor



Okay basic recipe. Added chopped fresh parsley and lots of spices.

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Amount Per Serving (6 total)

  • Calories
  • 832 cal
  • 42%
  • Fat
  • 45.9 g
  • 71%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 59.9 g
  • 120%
  • Cholesterol
  • 227 mg
  • 76%
  • Sodium
  • 227 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Greek Avgolemono Chicken Soup


next recipe:

Creamy Chicken and Rice Soup