Chicken Soup Recipe is like a prescription for your soul. It’s the ultimate comfort food. There is something about the wisdom of our grandmothers.
At the time they didn’t know, but now it’s proved that chicken soup recipe is the best medicine for a cold or flu.
First, they say, the vapors released from the bowl of hot soup help decongest.
But now it is also known that chicken has an amino acid called cysteine, that thins the mucus in the lungs, speeding the healing process.
The starch from the rice helps quiet an upset stomach.
When we are sick, the last thing we want to do is get out of bed and make soup. I would suggest you freeze the broth with the shredded chicken in individual portions. Then, when you need a bowl of this chicken soup recipe, thaw it and add cooked rice or noodles when you heat it up. 😉
- 2 Tbsp butter
- 1 whole chicken, cut in pieces, fat and skin discarded
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 tomatoes, chopped
- 2 cloves garlic, minced
- A pinch of nutmeg
- Salt to taste
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh green onions
- 2 quarts water
- 1 cup of uncooked rice
- In a large stock pot, over medium heat, melt the butter and fry the chicken;
- Add the onion, tomatoes, carrot, garlic, nutmeg and salt to taste. Saute for about five minutes, then add the water and parsley and green onions;
- Close the lid and lower the heat to a simmer;
- When the chicken pieces are tender, remove from stock;
- Debone the chicken, shred the chicken meat and return meat to the stock;
- Add the uncooked rice and simmer for about 20 to 25 minutes. Add more water if necessary.
- If you never tried chicken soup with rice, I strongly suggest you try it. However if you prefer, you may replace the rice with noodles or other soup pasta.
- You can substitute the whole chicken for a pound or two of your favorite chicken cut. However, buy it with the bones because much of the taste comes from the bones, or so my grandmother used to say.