"Mom's Chicken Rice Soup"

One of my favorite recipes from my mom's archives is her homemade chicken rice soup. When I moved out on my own, this was the first one I had her write down for me, and I have made it countless times since. It is the one meal that every single member of my family loves, even asking for seconds, please!

I've had several requests to blog about it, so girls (and Matt), here it is. Photos first, recipe at the end...

First, gather your ingredients. Minus the Cuties.


Next, place your chicken in a pot of water with some extra celery. You really need split chicken breasts with the skin on, or a whole chicken cut up, to make a good broth.


I use frozen onion, chop the celery with the leaves, and use a vegetable peeler to grate the carrot.

Saute your veggies for the last 15 minutes of your chicken cooking.

The hardest (and messiest) part of the whole recipe is deboning the chicken. Is that even a word? Sounds kind of, sexy...

Where was I?

Oh, yeah, after you debone the chicken and put it back in the pot, I simmer it for another ten or fifteen minutes (while the rolls or biscuits are cooking).

For the kids, I pour their bowls at least five minutes before calling them to dinner, and they still need an ice cube. This soup really holds its heat.

Ladle up and enjoy!

"Mom's Chicken Rice Soup" recipe

Ingredients:

A.) 2-4 large chicken breasts (skin on); 8 cups water; 1 tsp salt.

B.) 2 Tbsp oil; 1 large carrot, grated; 2 stalks celery with leaves, chopped; 1 med onion, diced; 2 Tbsp flour (before adding to soup).

C.) 1 cup long-grain rice (not instant); 1 tsp salt; 1/2 tsp pepper; 1/2 tsp thyme; 1 Tbsp lemon juice.

Bring (A) to a boil in a large soup pot, then simmer for approx 50 minutes.

When (A) is almost done, saute (B). Do not add flour yet.

When (A) is done, remove chicken and let cool. Remove 1 cup of broth. Add flour to (B), stirring well, then add broth. Stir until thickened, then add to pot.

Add (C) to pot, bring to a boil, then cover and simmer for at least 20 minutes. Debone your chicken and add to soup (careful of the little bones).

I usually add a dash of celery salt, extra salt and extra pepper to my recipe. If you are a salt-a-holic like me, you'll want to do the same.

If you are lucky enough to have leftovers, this soup is even better the next day.

Enjoy!