Mom's Chicken & Rice Soup
6 generous servings
1 whole chicken
3 carrots, 2 1/2 of them sliced and 1/2 of one carrot, grated
3 celery stalks, sliced
1 large onion, diced
8+ cups of broth
1/2 -1 tsp salt, to taste
1/4 tsp. black pepper
1 tsp. sugar
1/2 cup wild rice medley (I love Trader Joe’s)
Opt. 1 cup of sweet corn
Place the chicken in a large soup kettle and add enough broth to cover it. Bring it to a boil and then turn it down and let it simmer for an hour. Remove to a large bowl and let the chicken cool down. Discard the skin and bones and remove the meat to another bowl. You can either tear it into pieces or cut it into bitesize pieces.
You can strain the broth if you’d like it clearer or just proceed. Add the onion, celery and carrots, the wild rice medley and the cut-up chicken. (The reason I add some grated carrot is to help make the broth a nicer color.) Bring to a low boil and cook the soup until the vegetables are tender and the rice is cooked, normally about 20 minutes.
*You can also make this with fine egg noodles or break some spaghetti pasta into it. Add the pasta the last 10 minutes of cooking.