chicken soup

chicken soup
  • 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


  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.

03/14/2017
chicken soup, Chicken and Rice Soup recipe PT10M PT2H 6 435 calories

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