Prep 25 mins
Cook 45 mins
My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water.
- 1 1⁄2 cups chicken, cubed
- 1 cup carrot, cut
- 1 cup celery, cut
- 1⁄2 cup onion, cut
- 2 tablespoons parsley, dried
- 3 tablespoons chicken bouillon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 cup rice
- 10 cups water
- In medium pan put chicken and part of water; boil twenty minutes.
- Put all other ingredients in large pot.
- Add chicken to vegetable pot, with its broth.
- Bring to a boil.
- Cover and simmer 45 minutes.
Excellent and easy recipe...one change, though. I found the 1 tsp. of pepper to be too much for my taste, so you may want to start with less pepper and work your way up. To solve the problem of too much pepper, I added three more cups of chicken broth to the soup.
So simple, so healthy, and delicious! Sometimes the best recipes have only basic ingredients. I made it exactly as written, just to see what it was like -- your husband came up with a winner. This is now my go-to recipe for chicken soup when I don't have egg noodles in the house. Thanks!
Wonderful recipe! It has become a staple in our house. Just as it is or Mexican style...add 1 can of green enchilada sauce, substitute cilantro for the parsley, and add a dash of cilantro. Top with grated cheese and sour cream. Yum!