Search thousands of recipes reviewed by home cooks like you.

Chicken Soup III

Chicken Soup III

  • Prep

  • Cook

  • Ready In

Robbie Rice

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

NOELLER67
57
6/5/2003

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 than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!

I'm nuts too...
39
10/3/2003

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 this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie!

Wun Fungi
37
3/2/2009

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 (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)