Mother-in-law Chicken Soup Recipe -
Mother-in-law Chicken Soup Recipe

Mother-in-law Chicken Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 - 1 cup servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
  2. Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

Most Helpful Critical Review
May 08, 2006

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.

Nov 17, 2008

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

Mar 10, 2003

Okay basic recipe. Added chopped fresh parsley and lots of spices.

Apr 14, 2009

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.

Jan 12, 2009

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.

Aug 20, 2008

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.

Jul 25, 2008

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?


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  • Calories
  • 832 kcal
  • 42%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 45.9 g
  • 71%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 59.9 g
  • 120%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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