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Ellen's Chicken Soup Recipe

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This recipe for Ellen's Chicken Soup, by , is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Plack
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or 4 breasts with bones attached
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup uncooked rice
5 cloves of garlic (at least)
pepper and salt to taste
enough water to cover chicken
1 bullion cube is optional

Directions:
Directions:
Cut up whole chicken (if you are using that, or use 4 whole breasts ) and put chicken into soup pot. Cover pot with water and start boiling. Keep adding ingredients, as you boil for about 15 minutes. Take chicken out and remove the meat from the bones. Put the bones back into the stock and let cook for a long time. Cut up chicken meat into 1" cubes to add in at the very end.

While the chicken bones are boiling cut up all the vegetables, garlic, and add them to the boiling stock. Add the rice as well. Let cook down, add more water, and then cook down some more. (Around an hour?) Rice will be pretty mushy when done.

When all is done, add back in the chicken meat and let sit to warm meat through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min prep, 1 hour cook
Personal Notes:
Personal Notes:
Mom made this soup any time she had leftover chicken or turkey bones. (Or sick people at home to cure.) If she had bones, but not much meat left, she would cook up 4 boneless breasts to add in at the end.

This also makes a great turkey soup for after Thanksgiving dinner.

 

 

 

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