Chicken Soup With Rice from Scratch

"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)."
 
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Ready In:
3hrs
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. This my own way of doing it full chicken in a pot with water and leek carrot stock spoons of long grain rice an let it boil away . It smells lovely but it looks rather cloudy .Just had some an its nice but something was missing not sure what .. Should I have added the rice last ??
     
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