Homemade Chicken Soup and Rice

Weelicious's picture

Nov. 02, 2012

This healthy soup is perfect any time of year, as the book points out, but when it's a chilly night and you or your little one has a runny nose, it's even better!


Whole chicken 5 Pound
Long grain brown rice 3/4 Cup (12 tbs)
Cold water 4 Quart (enough to cover the chicken)
Kosher salt 4 Teaspoon
Small onion 1 , peeled and halved
Bay leaf 1
Carrots 3 Medium , peeled and diced
Celery stalks 3 Medium , diced
Parsley 2 Tablespoon , chopped finely



1. In a large soup pot boil whole chicken, brown rice, water, kosher salt, onion, bay leaf, carrots and celery.

2. Cover and simmer for 1 hour.

3. When done, take out the whole chicken and let it cool. Shred meat into dices by discarding the bones. Discard the halved onions too.

4. Add shredded meat and parsley to the soup.


5. Serve it hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 368Calories from Fat 208

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 637 mg26.54%

Total Carbohydrates 9 g3%

Dietary Fiber %


Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet