Mom’s Special Chicken Soup

Name: Mom's Special Chicken Soup
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 14 servings (3-1/2 quarts).
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 184 calories, 7g fat (0 saturated fat), 44mg cholesterol, 41mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch.

Originally published as Mom's Special Chicken Soup in Taste of Home August/September 1997

Reviews

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Average Rating:

brendahanna

Feb 28, 2016

WOW. This was sooo good. I made it for my family when we got a virus.It was really delicious. I chopped all my ingredients small and left them in thesoup. I skipped adding the granules.....the soup was good without it.
megan.reasoner

Dec 18, 2014

It's actually pretty good. I'm not sure why we have to remove the celery though. I figured celery would've been great in it. My husband thought it tasted bland but he's a salt maniac. It's just a simple recipe to have on one of those days where soup would be a perfect fit. :)
mother of 3

Jan 10, 2013

Added 1/16 tsp. of cayenne pepper while cooking & was much easier to breathe with bad cold.
shadyeyez

Sep 5, 2011

its soo very simple to make (when I make soups/stews, I like to let the meat or whatever boil/simmer a little longer than it says, makes for even more tenderness). even picky people in my family loved this