Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.

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  • Strain stock, reserving chicken, and refrigerate for 30 minutes.

  • Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

228 calories; 10 g total fat; 60 mg cholesterol; 1234 mg sodium. 12.6 g carbohydrates; 20.7 g protein; Full Nutrition


Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2003
Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper! Read More
(64)

Most helpful critical review

Rating: 2 stars
12/03/2009
sorry but this was a waste of my turkey carcass. all that bouillon made it taste like it came from a packet. i was expecting much more of a homemade taste. this disappointed me. maybe there was just too much bouillon? i had to add another 2 qts of water after the soup was finished to make it edible Read More
(2)
153 Ratings
  • 5 star values: 116
  • 4 star values: 30
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/05/2003
Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper! Read More
(64)
Rating: 3 stars
03/02/2009
Good but not great. And overly complicated. If you're making stock why the bouillon? (Or vice versa.) 4 hours is FOREVER to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt LAST or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still it makes good soup. But simpler would be better.;-) Read More
(46)
Rating: 5 stars
10/03/2003
Oh boy for how sick we have been over here (eg: I just went out with the girls and I'm still sober enough to be typing (HA!):) This is a good classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie! Read More
(41)
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Rating: 5 stars
07/22/2004
This was my first time ever making chicken soup from scratch and although I had my doubts that it would really be that much better than soup from a can -- I was very pleasantly surprised. This soup was absolutely delicious and the smell was heavenly (my daughter came home from school and asked "what smells so wonderful?"). I used egg noodles but followed the recipe pretty much as written. Note: it was pretty salty but we like our soup that way. Read More
(33)
Rating: 4 stars
10/25/2006
This super soup was a family pleaser! My kids really liked it - my husband too! Only changes - added 3 chopped garlic gloves used canned carrots and peas because I was out of fresh! And omitted the salt at the end. Will make again very soon! Read More
(18)
Rating: 5 stars
10/27/2010
So I know exactly what to do next time: Cook egg noodles in the pot rinse put away till you need them. In same soup pot cook approx 8 chicken thighs (after removing skin) in water - bring to a boil simmer for 25 minutes or so. Remove them cool them pick meat off. Put pot w/broth in fridge wait for fat to rise to the top then remove. Return pot to stove add chopped carrots celery and onions bay leaf celery seed pepper 3 bouillon cubes marjoram parsley & a little bit of thyme. Bring this to a boil. Reduce heat and add chicken and noodles - let this simmer for a good 2 or 3 hours. Remove bay leaf and enjoy! Soooooo good! Read More
(15)
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Rating: 5 stars
10/25/2004
This was a very easy and delicious soup. I actually tweeked a little. I hate celery so I left that out and added potatoes and peas. It was delicious. Will definitely make again. Read More
(14)
Rating: 5 stars
10/01/2005
Super flavorful and super yummy. I would omit that last tsp of salt and maybe just salt to taste next time. I also just used chicken thighs as I hate the thought of cutting up a chicken. And I cooked whole wheat egg noodles and added them when the soup was done. mmmmmm. supergreat soup. Read More
(13)
Rating: 5 stars
10/07/2008
This soup is really good. I usually make up a giant batch of broth with a rotisserie chicken and I don't measure the veggies. Recently I used leaks. Thanks for a great recipe. Read More
(13)