This is an all-around favorite!

Mama V threw this recipe together in October 1992, and it’s the only recipe I’ve known since.

This is one of MY favorites because it throws together quickly, it uses up leftovers (!) and is easy cleanup. (Keep this one handy for when you need to use up that holiday turkey!)

Everyone else loves it because it’s a twist on the comforting classic – chicken noodle soup.

Pair it with some crackers, bread and butter, or a sandwich for a low-stress, simple, and satisfying meal.

Ingredients

12 cups water
12 teaspoons chicken bouillon
1 cup sliced celery
1 onion, diced
4 carrots, sliced
3 Tablespoons parsley
1 bay leaf
1-2 cups of cooked chicken (or turkey), chopped
1 cup uncooked rice (do not use “minute rice”)
Black pepper to taste

Instructions

Combine ingredients in a stock pot and bring to a boil. Then cover with a lid and turn heat down to a simmer.

Simmer for 30 minutes; remove bay leaf before serving.

This recipe freezes and reheats very well – I think it tastes even better the next day.

If it is a bit too thick when reheating, you can thin it out with a little bit of water or chicken broth.