"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!" — Robbie Rice
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1 (3 pound)
whole chicken, cut into pieces
celery with leaves, chopped
chopped fresh parsley
chicken bouillon, crumbled
ground black pepper
uncooked white rice
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!
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. ;-)
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!
This was my first time ever making chicken soup from scratch, and although I had my doubts that it would really be *that* much better than soup from a can -- I was very pleasantly surprised. This soup was absolutely delicious, and the smell was heavenly (my daughter came home from school and asked "what smells so wonderful?"). I used egg noodles but followed the recipe pretty much as written. Note: it was pretty salty, but we like our soup that way.
This super soup was a family pleaser! My kids really liked it - my husband too! Only changes - added 3 chopped garlic gloves, used canned carrots and peas because I was out of fresh! And omitted the salt at the end. Will make again very soon!
This was a very easy and delicious soup. I actually tweeked a little. I hate celery, so I left that out and added potatoes and peas. It was delicious. Will definitely make again.
This soup is really good. I usually make up a giant batch of broth with a rotisserie chicken and I don't measure the veggies. Recently I used leaks. Thanks for a great recipe.
Super flavorful and super yummy. I would omit that last tsp of salt and maybe just salt to taste next time. I also just used chicken thighs, as I hate the thought of cutting up a chicken. And I cooked whole wheat egg noodles and added them when the soup was done. mmmmmm. supergreat soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Soup III
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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