Rating: 4 stars
34 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

When we had to work late, I offered to get my husband to bring some leftover Chicken soup my mother-in-law made. Everyone agreed because we were all broke, but there were groans. After we ate the soup everyone wanted the recipe.

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Recipe Summary

cook:
1 hr 30 mins
total:
1 hr 40 mins
prep:
10 mins
Servings:
6
Yield:
6 - 1 cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.

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  • Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

Nutrition Facts

832 calories; protein 59.9g; carbohydrates 39.9g; fat 45.9g; cholesterol 227mg; sodium 227.3mg. Full Nutrition
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