Chicken Soup III

Chicken Soup III

110
Robbie Rice 189

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

5 h 20 m servings 228 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
  3. 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.

Reviews

110
  1. 142 Ratings

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Most helpful positive review

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 tha...

Most helpful critical review

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 ...

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 tha...

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 th...

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 ...

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. Th...

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 omit...

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...

Wow, this is the perfect chicken with rice recipe. I made exactly as written but did not have celery seed. Came out perfect!