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warm and soothing meal

Chicken Soup

This hearty homemade chicken soup combines tender chicken with nutritious vegetables and two types of grains for the ultimate cold-weather comfort food. The slow-simmered broth develops rich flavor while carrots, potatoes, onion and celery create a perfectly balanced one-pot meal that soothes both body and soul.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 clove garlic
  • 1 stalk celery chopped into bite-sized pieces
  • 1 onion sliced
  • 1 1/2 tablespoons salt
  • 3 potatoes peeled and diced
  • 3/4 cup brown rice
  • 3/4 cup fine egg noodles
  • 4 boneless skinless chicken breasts
  • 5 carrots chopped
  • 12 cups water
  • pepper to taste
  • bread and butter for serving

Equipment

  • Large stockpot
  • Cutting board
  • Knife

Method
 

  1. Place chicken breasts in a large stockpot with salt, pepper, and garlic. Cover with water (approximately 12 cups, enough to fully submerge the chicken).
  2. Bring to a boil, then reduce to a gentle simmer for about 1 hour until chicken becomes tender.
  3. While chicken is cooking, prepare your vegetables by chopping the carrots, peeling and dicing the potatoes, slicing the onion, and cutting the celery into bite-sized pieces.
  4. Remove the chicken from the broth and set aside.
  5. Add all vegetables and brown rice to the broth. Cook at a low boil for about 45 minutes, or until the rice is tender.
  6. Meanwhile, chop the cooked chicken into bite-sized chunks.
  7. When rice and vegetables are tender, return the chopped chicken to the pot and add the egg noodles.
  8. Cook for an additional 10-15 minutes until the noodles are al dente.
  9. Serve hot with buttered bread on the side.

Notes

This soup can also be prepared in a slow cooker - combine all ingredients except egg noodles and cook on low for 7 hours, adding noodles during the final 30 minutes of cooking time. For a richer flavor, you can substitute bone-in chicken pieces, just remember to remove the bones before serving. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. The soup may thicken when stored; simply add a bit of water or broth when reheating to reach your desired consistency.