1/1 Photo of Dad's Chicken Soup
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.
My Private Note
Units: US | Metric
- 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
- 1Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- 2Mix in rice and thyme.
- 3Return soup to a boil.
- 4Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- 5Add chicken and simmer until heated through, thinning with additional broth if desired.
- 6Season with salt and pepper.
- 7Transfer soup to large bowl.
- 8Garnish with parsley and serve.
- 9Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- 10I like corkscrew pasta in this.
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Nutritional Facts for Dad's Chicken Soup
Serving Size: 1 (340 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 196.8
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.1 g
- Cholesterol 26.2 mg
- Sodium 118.7 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 15.6 g