CHICKEN SOUP WITH RICE FROM SCRATCH

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Chicken Soup With Rice from Scratch image

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).

Provided by Sues Kitchen

Categories     Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

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
salt
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)

Steps:

  • 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.

Nutrition Facts : Calories 370.5, Fat 21.5, SaturatedFat 6.2, Cholesterol 106.4, Sodium 134.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2, Protein 28.1

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