Chicken Soup For The Cold

★★★★★ 1 Review
By Eddie Jordan
from Bristow, OK

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

serves Serves 6 to 8
prep time 15 Min
cook time 25 Min
method Stove Top


  •   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

  • 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.