Chicken Soup III

Chicken Soup III

110
Robbie Rice 181

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

Ingredients

5 h 20 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

110
  1. 142 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer tha...

Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) :) This is a good, classic soup that hit the spot for all of us th...

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice ...