Recipe by CJO
"When we had to work late, I offered to get my husband to bring some leftover Chicken soup my mother-in-law made. Everyone agreed because we were all broke, but there were groans. After we ate the soup everyone wanted the recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
2 (14.5 ounce) cans
1 1/2 cups
uncooked long-grain rice
Very good recipe. I did have to add extra broth though. Also, I cut the carrots and celery into smaller pieces so that I could leave them in the broth and not discard them.
I was craving chicken noodle soup, but had no noodles, so I decided to try this. I took a short cut and used chicken breast so I didn't have to debone anything. I also used more broth and less rice (about 3/4 cup) as some suggested. I cut my veggies up small and left them in the soup. I agree with other reviewers that this is a good start, but it will need some spices to perk it up a bit.
Since alot of reviews said was bland I added an envelope of Savory Herb with Garlic dry soup mix. It was GREAT comfort and flavor. Try adding this it really added the flavor
Okay basic recipe. Added chopped fresh parsley and lots of spices.
This was a pretty good soup - I made a few changes though. I also used chicken breasts and instead of using canned chicken broth I used home made chicken broth I had in the freezer and threw everything except the rice into the slow cooker. I made the rice separately in a rice cooker using chicken stock and then placed about a half cup of rice in the bowl topped with soup. I kept the rice and soup separate because I did not want the rice to stuck up too much stock when saved in the fridge - I've had this happen with other soups with rice and noodles. I think this recipe is a good start but needs some salt and maybe a some other herbs and spices to get it to a five star recipe.
Perfect for what I was looking for. It's a great, quick soup recipe. I used brown rice so it needed extra cooking time. I also added a boulion cube, 3/4 c frozen peas, and put the carrots back in when I returned the shredded chicken. I love spicy but my family does not, this was great for them. I sent a pot of it over to my father who is on a low sodium, low cholesterol diet.
When I saw the name of this soup I thought it might be what I am looking for, but alas it is just cooking chicken in chicken broth. I want to make my own broth from a nice fat stewing hen which I cannot find any longer. Anyone know where to find such a chicken any longer?
I didn't measure my water, but i added a can of chicken broth, and 4 bullion cubes, chopped stalk of celery, quarter of an onion, and added 2 cloves of garlic, and sea salt and pepper. as for the rice, i cooked it separately.
* Percent Daily Values are based on a 2,000 calorie diet.
Mother-in-law Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 832
** Calories from Fat: 413
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This classic chicken and noodle soup is simple and so satisfying.
See how to make a simple creamy chicken soup with wild rice.
See how to make homemade chicken soup.