MOM'S CHICKEN SOUP

Mom's Chicken Soup image

The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 10-12 servings.

Number Of Ingredients 10

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Ingredients

1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered
2-1/2 quarts water
3 teaspoons salt
1 medium onion
6 whole peppercorns
6 celery ribs, (leaves reserved), divided
6 medium carrots, divided
2 cups cooked rice or cooked fine egg noodles
1/4 cup minced fresh parsley
3 to 4 drops yellow food coloring, optional

Steps:

Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.