Prep 0 mins
Cook 3 hrs
This recipe is from a Pillsbury Classic cookbook and, with a few minor modifications, I wanted to share it. It is a truly home-made with love chicken soup. I am making it today because....I feel a cold coming on and just want to curl up with a steaming bowl of deliciousness!! :-) I suppose you could make this in a crock pot but the thought of a soup pot on the stove is comfort in itself!! (Note: If you prefer noodles to rice, add 1 cup of uncooked egg noodles during last 10 minutes of cooking time).
- 2 1⁄2-3 lbs frying chicken, cut up
- 10 cups water (or you can use half chicken broth and half water)
- 1 medium onion, chopped
- 1⁄2 teaspoon thyme leaves
- 2 garlic cloves, chopped
- 1 bay leaf
- 6 peppercorns or 1⁄4 teaspoon pepper
- 2 stalks celery, sliced
- 2 carrots, sliced
- 1⁄2 cup uncooked rice
- 1⁄2 cup frozen peas
- 1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)
- Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
- Reduce heat to med/low; cover and simmer 15 minutes.
- Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
- Remove chicken, bay leaf and peppercorns from broth; cool.
- Remove chicken from bones; cut into bite size pieces.
- Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
- Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
- Add parsley or green onion if desired.