Nothing is more comforting than this chicken soup. I am convinced a single bowl can soothe anything from the common cold to a stressful day. My mother made it often for our family when I was growing up. —Cookie Curci, San Jose, California
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3 quarts water
- 1 medium onion, quartered
- 4 celery ribs
- 2 teaspoons chicken bouillon granules
- 2 parsley sprigs
- 1 garlic clove
- 2-1/2 teaspoons salt, optional
- 1/2 cup thinly sliced carrots
- 1/2 cup chopped fresh parsley
- 3 cups cooked rice
- Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour.
- Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice. Yield: 14 servings (3-1/2 quarts).
Originally published as Mom's Special Chicken Soup in Taste of Home August/September 1997, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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