Chicken Soup With Rice Or Noodles

Course : Chicken
Serves: 1
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2 pounds frying chicken -- cut up, up to /2-3
10 cups water
1/2 cup chopped onion
2 1/2 teaspoons salt
1/2 teaspoon thyme leaves -- crushed
1 piece bay leaf
2 teaspoons chopped fresh parsley
2 teaspoons poultry seasoning
1/4 teaspoon pepper
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/2 cup uncooked white or brown regular rice OR
1 cup uncooked egg noodles

Preparation / Directions:

In a 5 quart Dutch oven, combine chicken and water. Bring to a boil. Skim off any scum that rises to the surface. Reduce heat and simmer 15 minutes. Add onion, salt, thyme, bay leaf, parsley, poultry seasoning and pepper. Simmer covered an additional 35-45 minutes or until chicken is tender. Remove chicken from broth; cool. Remove chicken from bones; cut into bite- size pieces. Skim fat from broth. Bring to a boil. Stir in chicken pieces, celery, carrots and rice. (If using noodles, then add them during the last 10 minutes.) Reduce heat; cover and simmer 20- 30 minutes or until vegetables and rice are tender.


Nutritional Information:

93 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 5448mg Sodium

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