The ultimate chicken soup with rice from scratch! This soup is good...it's actually really good.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 45 mins
total:
3 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Stock:
For the Soup:

Directions

Instructions Checklist
  • Place chicken into a stockpot and fill with water to cover. Bring to a boil; add onion, salt, oil, bay leaves, peppercorns, sage, oregano, herbes de Provence, and garlic powder. Cover loosely with a lid and continue to boil, at least 2 hours, up to 4 hours.

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  • Remove chicken carefully from the stockpot onto a plate; set aside. Pour stock through a strainer into a deep bowl; set aside.

  • Fill the stockpot with water that equals the amount of strained stock in the bowl. Bring to a boil.

  • While water is boiling, remove meat from chicken, throw away all bones, and shred chicken chunks with 2 forks.

  • Pour chicken stock into the boiling water and add chicken meat, carrots, celery, salt, and pepper. Bring to a boil; reduce heat and let simmer for 30 minutes.

  • Place cooked rice into bowls and pour the soup over.

Nutrition Facts

326 calories; protein 23.2g; carbohydrates 32.2g; fat 11g; cholesterol 59.8mg; sodium 3034.2mg. Full Nutrition
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