My daughters love this super simple chicken soup. They were picky eaters when they were toddlers and they didn’t like “little specks” in their soup. This is a recipe from my mom, and I simply omitted the onions and celery. My mom would make her own chicken stock, and you can too. I like to roast a whole chicken and have a nice chicken dinner with some of our favorite sides dishes; I start the soup on the stove while the chicken roasts. We enjoy a beautiful chicken dinner, then I pick the rest of the chicken and have enough for leftover chicken for a meal and 3-4 cups of chicken for the soup. This soup is so simple, yet it a tasty favorite with the kids and adults. My niece requested “Aunty Beth-ah’s” soup; here it is J!
Ingredients
- 8 cups of chicken stock (I use Kitchen Basics chicken stock because it is batch tested for the top allergens)
- 4 cups water
- 3-4 carrots
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon of salt
- 1 cup of rice
- 3-4 cups of chopped cooked chicken
Directions
- Add first 7 ingredients to a large stock pot. Cook until carrots are tender.
- Bring to a boil, add rice once boiling, turn it down to a simmer, cover and cook for 20 minutes.
- Once the rice is cooked add your chicken.
- Enjoy a bowl of Aunty Beth-ah’s chicken soup!
I feed a family of 5, and this recipe gives us a few days of soup. If you’re cooking for less people, it’s simple to cut the recipe in half. Also, if you like those “little specks,” feel free to dice up an onion and a couple of celery sticks and add them in with the carrots.
That’s my plate of view, enjoy!
Beth
my plate of view 