Chicken Soup For The Cold

Eddie Jordan


Here's a basic recipe for chicken soup from Mark Bittman's, cookbook. "How To Cook Everything"
You can use rice or noodles. COOKBOOK RECIPE


★★★★★ 1 vote

Serves 6 to 8
15 Min
25 Min
Stove Top


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  • 5 to 6 c
    chicken stock, light
  • 1/2 c
    long grain rice or pasta
  • 1
    carrot, peeled and thin slices
  • 1
    celery stalk, minced
  • 1 c
    raw or cooked chopped chicken
  • ·
    salt and ground pepper to taste
  • ·
    minced parsley for garnish

How to Make Chicken Soup For The Cold


  1. Place the stock in a large, deep saucepan or casserole, and turn the to medium-high.
  2. When it is just about boiling, turn the heat down to medium so that it bubbles but not too vigorously.
  3. Stir in rice, carrots, and celery, and cook stirring occasionally until they are all tender, about 20 minutes.
  4. Stir in the chicken, IF IT IS RAW, cook another 5 to 8 minutes until it is cooked, IF IT IS COOKED, cook 2 to 3 minutes until it is hot season with salt and pepper.
  5. For thicker soup, increase the amount of rice or pasta to 1 cup; use 2 carrots and 2 celery stalks.
  6. Use as much chicken as you like. If you plan to store this soup, cook the rice and pasta separately and stir it in during the last stage of cooking or it will absorb too much liquid during storage.

Printable Recipe Card

About Chicken Soup For The Cold

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free

Show 4 Comments & Reviews

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