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Chicken Soup III Recipe

Recipe by: Robbie Rice

"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook4 h 30 m
  • Ready In5 h 20 m
  • 1In 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.
  • 2Strain stock, reserving chicken, and refrigerate for 30 minutes.
  • 3Skim 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 10 servings
  • 228 cals
  • 1 (3 pound) whole chicken, cut into pieces
  • 2 quarts water
  • 1 large onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1/2 cup chopped fresh parsley
  • 5 black peppercorns
  • 6 cubes chicken bouillon, crumbled
  • 1 bay leaf
  • 1/4 teaspoon celery seed
  • 1 pinch dried thyme
  • 1 teaspoon salt
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup uncooked white rice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    228
    11%
  • Fat:
    10
    15%
  • Carbs:
    12.6
    4%
  • Protein:
    20.7
    41%
  • Cholesterol:
    60
    20%

Based on a 2,000 calorie diet

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