Chicken Soup Recipe

You don’t have to be sick to enjoy a great chicken soup recipe! Chicken soup is easy to make, the ingredients are cheap, and many ingredients are often on-hand. To make your broth more clear, chill the soup and skim the fat off.

Add variety to this chicken soup recipe by changing the vegetables. You can try sweet potatoes, celery, garlic cloves, tomatoes, squash, and even fresh herbs. Try boiling a roasted chicken carcass with herbs, carrots, celery, salt, and pepper to make your own broth. There are also low-sodium and low-fat variations available at grocery stores.

Chicken Soup

Ingredients :

2 quarts water
1 (3 pound) whole chicken, cut into pieces
1/2 cup chopped fresh parsley
1 large onion, chopped
5 black peppercorns
2 stalks celery with leaves, chopped
6 cubes chicken bouillon, crumbled
1/4 teaspoon celery seed
1 bay leaf
1 pinch dried thyme
1 teaspoon salt
 
1/4 cup minced onion
1 cup sliced carrots
1 tablespoon dried parsley 
1/2 cup sliced celery 
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup uncooked white rice

Preparation :

In a large pot combine the chicken, the water, the large onion, the celery with leaves left on, peppercorns, fresh parsley, chicken bouillon, bay leaf, thyme, celery seed,  and 1 teaspoon salt.

Bring to a boil, reduce heat, cover and simmer 4 hours.

Strain stock, reserving chicken. Refrigerate for 30 minutes.
 
Skim the fat from the top of the stock. Remove the skin and the bones from the chicken and cut the meat into chunks.

Return the chicken and the stock to pot and stir in carrots, 1/4 cup minced onion, 1/2 cup sliced celery, dried parsley, 1 teaspoon salt, pepper and rice.

Bring to a boil, then reduce heat and simmer 30 minutes.