Chicken and Rice Soup

Every nationality has a unique variety of Chicken Soup. These wonderful chicken stock-based soups I know have medicinal powers. I was raised on my grandmother and mother’s chicken soup which I swear is the reason for my strong immune system.

I continued the tradition with my family. And I keep Chicken Soup frozen for when we start feeling under the weather.

I’ve recently read so clinical data that confirms what my mother and grandmother instinctively understood. Chicken soup is so good for you!


Chicken Stock

1  4 1/2 lb 5 lb whole chicken

2 celery ribs, cut into 2-inch lengths

2 carrots, quartered

2 medium onions, halved

6 fresh parsley stems(without leaves)

1 Turkish bay leaf

8 black peppercorns

3-4 qt cold water, enough to cover the chicken

1 1/2 tsp salt

cups 1/4-inch-diced carrots

2 cups 1/4-inch-diced celery

1/4 cup minced fresh thyme

1 cup cooked rice or orzo

parmesan cheese

Wash chicken well. My mother always put a tablespoon of sea salt in the chicken cavity for a few minutes, then rinse the chicken well and pat dry. Bring all ingredients to a boil in a large 10-qt pot. Skim the frothy fat off until there is no more sudsy fat. Simmer for 3 hours, covered. Remove chicken to a large bowl and set aside. The chicken will be very tender and fall apart. Let cool and then remove meat from the chicken. set aside the white meat for use in the soup. Pour stock through a fine-mesh sieve into a large bowl and discard the remains in the sieve.

Cool stock completely and chill overnight. The fat will form on the top and is very easy to remove making the stock lower in fat. Stock will keep chilled for 3 days or can be frozen for 1 month.

Shred chicken into bite-size pieces and refrigerate overnight


To make soup, place stock in a large pot and reheat. Add carrots, celery, parsley, and shredded chicken. Simmer for 5-10 minutes until vegetables are tender. Add rice and cook for another minute. Ladle into soup bowls and top with parmesan cheese.





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