Dad's Chicken Soup

5.0(13)

This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.

by jmelyn·published 2003-10-02

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Clear Soup

Servings

8 serving(s)

Total time

prep 20 min

Calories / serving

197 kcal

Ingredients (10)

serves

8 cups canned low sodium chicken broth (or more--I usually use more like 12)
1 onion, choppedonion
2 stalks celery, choppedcelery
2 carrots, choppedcarrot
3 cloves garlic, choppedgarlic
1 cup uncooked long-grain white rice (or pasta)
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbledthyme
2 cups diced cooked chickenchicken
salt and peppersalt-and-pepper
chopped fresh parsleyparsley

Instructions (10 steps)

01Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
02Mix in rice and thyme.
03Return soup to a boil.
04Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.

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