Chowhound Chicken Soup |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 2 chicken breasts or thighs | 5 cups water | 2 large carrots, peeled and diced |
| 1 celery stalk, chopped | 2 potatoes, peeled and cubed | 2 cups rice, uncooked |
| 1 | Combine the chicken, water, carrots, celery, and potatoes in a large pot. |
| 2 | Cover and simmer over low heat for 2 hours, stirring occasionally. |
| 3 | Add the rice and continuing simmering over low heat for 30 to 35 minutes, or until most of the liquid has been absorbed. |
| 4 | Remove from the stovetop and let the soup cool. |
| 5 | Pull the meat off the chicken bones. Put the meat back in the soup and toss the bones in the trash. |
| 6 | Stir the soup before serving. |
| 7 | Store leftovers in the refrigerator. |