Old-Fashioned Chicken & Rice Soup
Susan Dash


"There's nothing quite like homemade chicken soup," my dear mom would always say and her’s was the best.



6 -8 cups water

One whole chicken, cut into eights

1 cup chopped celery,

2 cups chopped onion

1 cup chopped carrots

1 cup sliced fresh mushrooms

3 Tbsp. chopped fresh Italian parsley

2 bay leaves

5 cloves garlic chopped

1/2 tsp. dry thyme

1/4 tsp. dry marjoram

optional 1 cup chopped turnips

optional 1 cup chopped zucchini


1/2 cup uncooked long-grain rice

Grated Romano cheese to taste

Salt and pepper to taste



Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.

Add the water and chicken to a large pot with enough water to cover. Bring to a boil, then simmer uncovered for a half hour, stirring occasionally.

Add the rest of the ingredients except for the rice and cheese and simmer covered for another twenty minutes.

Stir in the rice and continue for 15 minutes.

Take out the chicken pieces and remove the chicken from the bones. Return the chicken to the pot and add the cheese.

Cook for five minutes more. Remove bay leaves and add salt and pepper. Serve.

Makes 6-8 servings