Chicken Song Soup
Ingredients1 h 50 m servings 169 cals
- Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool.
- While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 169 calories; 4.9 g fat; 18.2 g carbohydrates; 12.3 g protein; 32 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very cute name for a quick soup. For someone who's battling a pretty nasty strain of the flu, I appreciate all the help I can get making something fast that will help me feel better. I had two l...
This was excellent. I simmered 2 leg quarters in some chicken broth I had in the freezer. I also used dry thyme as I didn't have any fresh oh yeah I used egg noodles simply because my family is ...
My whole family did not care for this soup. We didn't like the broth and the whole flavor was just weird. Will not make again!
The flavors are good, but my rice came out too mushy and I didn't care for the chunks of fresh rosemary. I love rosemary, but I prefer dried and ground. I'll probably try again with a differen...