Recipe by jmelyn
This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.
- 8 cups canned low sodium chicken broth (or more--I usually use more like 12)
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, chopped
- 1 cup uncooked long-grain white rice (or pasta)
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbled
- 2 cups diced cooked chicken
- salt and pepper
- chopped fresh parsley
Directions See How It's Made
- Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- Mix in rice and thyme.
- Return soup to a boil.
- Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- Add chicken and simmer until heated through, thinning with additional broth if desired.
- Season with salt and pepper.
- Transfer soup to large bowl.
- Garnish with parsley and serve.
- Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- I like corkscrew pasta in this.