I make many variations of this soup. The last time I made it I used spinach instead of beans. The carrots and celery are standard as I sorta feel like it’s not really chicken soup without lots of celery and carrot. I often add canned diced tomatoes as well, or a can of tomato sauce. That’s real nice actually. Since I freeze the leftovers, I sometimes leave out the tomato in the parent soup and then add a small can of tomato to one of the frozen batches.
The large pot below is after my mom,my husband and I have had a couple of bowls each. So this is a BIG recipe.
- 1 whole chicken
- enough chicken or vegetable stock to just cover chicken
- 2 large onions diced
- 1 bunch of celery sliced
- 5 carrots sliced
- 4 cups green beans
- 2 tbls celery seed
- 2 tsp dried basil
- 1 tsp dried thyme
- 3 cups steamed brown rice
- Salt and pepper to taste
Skin then boil chicken in stock for approximately 2 hours or until it’s falling apart a bit. Take out chicken to cool in a bowl.
While chicken is boiling chop the veggies and saute in your favorite oil/fat while covered. (Leave the beans out until the end) Add the herbs and spices to the veggies while they are cooking.
Once the chicken has cooled take the meat off the bones and cut the meat up in small shredded pieces. Mix the veggies, the broth and the chicken all together. Add the beans and bring to a boil. (I don’t like my beans cooked to death, like the carrots and the celery) Also add the steamed brown rice at this point. Once the beans are tender it’s ready.