The BEST Chicken Soup Ever – Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!
The BEST Chicken Soup Ever
The BEST Chicken Soup Ever - Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!
Servings: 10 servings
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
Instructions
Step 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.
Step 2
- Strain stock, reserving chicken, and refrigerate for 30 minutes.
Step 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 by: allrecipes.com