This soup is so comforting and nourishing. It’s the first thing my kids request when they’re feeling under the weather. We all prefer it chicken noodle soup! The leftovers taste great (no soggy noodles!) and it freezes wonderfully! I love making a batch just to have on hand in the freezer. I freeze it in individual portions, then just grab one out of the freeze when someone is sick!
- 1 Whole Chicken (about 5 pounds)
- 1 Cup Long Grain Brown Rice
- 4 Quarts of Cold Water (or enough to cover the chicken)
- 4 teaspoons kosher salt
- 1 Onion, peeled and cut in half
- 1 Bay Leaf
- 4 Carrots, peeled and chopped into small pieces
- 3 Celery Stalks, finely chopped
- 2 teaspoons dried parsley
Place all the ingredients in a large pot and bring to a boil. As it heats up, use a large spoon to skim the fat off the surface of the soup as necessary.
Cover with a lid, reduce heat to a simmer and cook for 1 hour (or until the chicken easily separates from the bones).
Turn off the heat, carefully remove the chicken from the pot and let cool. Remove the onions and discard.
When cool enough to handle, remove the chicken from the bones. Shred the chicken, then place it back into the soup. Taste and add salt and pepper if needed.
Slightly adapted from the Weelicious Lunches cookbook.