For this healthy chicken soup recipe, you'll start with raw chicken to make stock from scratch. If you're short on time, skip Steps 1-2 and use 12 cups low-sodium chicken stock and about 1 1/2 pounds shredded cooked chicken in Step 4.

Source: EatingWell Magazine, January/February 2017


Recipe Summary

1 hr
4 hrs


Chicken Stock


Instructions Checklist
  • To prepare stock: Place chicken, coarsely chopped onion, carrots and celery, smashed garlic, bay leaves, parsley and thyme sprigs in a large stockpot. Add water. Bring almost to a boil over high heat. Immediately reduce heat to a gentle simmer and cook, uncovered, for 2 hours, periodically skimming off any foam that rises to the top.

  • Remove the chicken to a clean cutting board. When cool enough to handle, pick the meat off the bones, shred and reserve. Strain the stock through a fine-mesh sieve and discard the solids. (You should have about 12 cups.)

  • To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, about 5 minutes. Add garlic and cook, stirring, about 1 minute more.

  • Stir in the stock, scraping up any browned bits. Add rice, carrot, celery, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook, covered, until the rice is just tender, 25 to 30 minutes. Add mushrooms, parsley, thyme and the reserved shredded chicken and cook until the mushrooms are tender, 5 to 8 minutes.


To make ahead: Refrigerate stock and shredded chicken separately for up to 4 days.

Nutrition Facts

about 2 cups each
379 calories; protein 39.8g; carbohydrates 29g; dietary fiber 3.4g; sugars 3.4g; fat 11.3g; saturated fat 3g; cholesterol 81.8mg; vitamin a iu 3115.7IU; vitamin c 9.5mg; folate 58.5mcg; calcium 51.2mg; iron 2.3mg; magnesium 87.3mg; potassium 605mg; sodium 738.2mg.

1 1/2 starch, 1 vegetable, 4 lean meat, 1/2 fat