• 8servings
  • 40minutes
  • 169calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 chicken breast quarters with wing, skinned

  2. 8 cups water

  3. salt and pepper to taste

  4. 3/4 cup uncooked white rice

  5. 1 1/2 cups water

  6. 2 cloves garlic, minced

  7. 1 onion, chopped

  8. 3 carrots, sliced

  9. 3 stalks celery, sliced

  10. 1 tablespoon chopped fresh parsley

  11. 1 tablespoon chopped fresh sage

  12. 1 tablespoon chopped fresh rosemary

  13. 1 tablespoon chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool. While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside. Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.


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