Chicken Soup III Recipe

There's something timeless and comforting about a bowl of homemade chicken soup. Whether you're feeling under the weather or simply in need of a warm, nourishing meal, chicken soup is always a go-to choice. And while there are countless variations of this classic dish, there's something about Chicken Soup III that sets it apart.

What makes this particular chicken soup recipe so special? It's all about the combination of flavors and textures. This soup is hearty and satisfying, filled ...

1 (3 pound) whole chicken, cut into pieces
2 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
½ cup chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
1 bay leaf
¼ teaspoon celery seed
1 pinch dried thyme
1 teaspoon salt
1 cup sliced carrots
½ cup sliced celery
¼ cup minced onion
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
½ cup uncooked white rice

Information

Prep Time: 20 mins
Cook Time: 4 hrs 30 mins
Additional Time: 30 mins
Total Time: 5 hrs 20 mins
Servings: 10
Yield: 10 servings

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.

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.

Nutrition

228 cal.

Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 1234mg
Total Carbohydrate: 13g
Dietary Fiber: 1g
Total Sugars: 2g
Protein: 21g
Vitamin C: 7mg
Calcium: 49mg
Iron: 2mg
Potassium: 273mg

How to Make Chicken Soup III - A Step-by-Step Guide

Ingredients

Information

Nutrition

228 cal.

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