Chicken Soup With Rice from Scratch

Recipe by Sues Kitchen
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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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