Homemade Chicken Soup with Rice

Recipe created by SheKnows on Nov 8, 2010
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Prep: 20 min
Cook Time: 3 hr 25 min
Total: 3 hr 45 min
Serving: 4 to 6 servings

This soup is so good you shouldn’t wait until you have a cold to eat it. Squeeze in a little fresh lemon before serving and garnish with some parsley.

Ingredients

3-1/2 pounds chicken, cut into 8 pieces
2 medium yellow onions, peeled and cut in half
4 medium carrots, peeled and cut in 2-inch pieces
4 medium celery stalks, with leaves, cut in 2-inch pieces
4 medium parsnips, peeled and cut in 2-inch pieces
1 medium sweet potato, peeled and cut in half
1 bunch fresh dill
4-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup rice

Directions

Place the chicken in a large pot and fill with enough water to cover.
Bring the water to a boil and skim and discard any froth that appears on the surface of the water.
Drop in the onions, carrots, celery, parsnips, sweet potato, and dill and simmer for 3 hours partially covered.
Strain the chicken stock by pouring through a strainer and into a new pot. Remove the chicken and set aside until cool. Shred and add to the pot with the stock.
Bring the chicken mixture to a boil and then add the rice with a sprinkle of a salt and pepper. Reduce heat to medium-low, and simmer for 15 minutes. Ladle into bowls and serve hot.