Go Back
Print Recipe

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!
Prep Time20 minutes
Cook Time4 hours 30 minutes
Total Time5 hours 20 minutes
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.