CHICKEN SOUP III

Chicken Soup III image

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

Provided by Robbie Rice

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 5h20m

Yield 10

Number Of Ingredients 18

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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

Steps:

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.
Strain stock, reserving chicken, and refrigerate for 30 minutes.
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.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 12.6 g, Cholesterol 60.1 mg, Fat 10 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 2.8 g, Sodium 1234.1 mg, Sugar 1.6 g