Cure All Chicken Rice Soup - Paula Deen

We eat lots of chicken soup.  After all, isn't chicken soup good for all that ails you?  We love it.  I have made soup by great chefs and they are always good.  I guess that has something to do with the chicken and all those veggies.  This week, I tried Paula Deen's recipe from  her new cookbook, Southern Cooking Bible.

I want to write a review after I make some more recipes but just looking through it shows how much promise there is.  This recipe is extra special.  It has no butter in it.  I cut back on most of her recipes on her liberal use of butter.  I, most likely lose out on some of the taste but I won't eat sticks of butter.



1 whole chicken (31/2 pounds), rinsed, patted dry, and cut into 8 pieces
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 cloves garlic, finely chopped
2 bay leaves
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley

1. In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon. Bring to a boil over high heat. Reduce to a simmer and cook until the chicken is cooked through, about 45 minutes.
2. Remove the chicken and carrots from the pot and set aside. Strain the remaining liquid and discard the solids. Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15 to 20 minutes.
3. Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin. Cut the meat into bite-size pieces and thinly slice the carrots. Return the chicken and carrots to the pot. Simmer for 5 minutes. Adjust seasoning and stir in the parsley just before serving.

You feel terrific, immediately.

Linked to $5 Dinners


  1. I love Paula Deen and love her recipes, This looks very tasty anxious to hear how you liked it. I know about the butter, the boys are trying hard to get her a little healthier in her cooking......... Andi

  2. You can never go wrong with a good Chicken Soup!

  3. It sure look stuffed full of flavor! I don't think you need sticks of butter to get good flavor! IMO you can use a small amount and get great flavor from it! :)

  4. Yum and yum! Our grandmas were right about chicken soup. Finally the medical community has endorsed them!! Love Paula and your soup.

  5. I have made this several times and love it. Whenever a friend is ill I make them a pot of this and it is always a big hit. Sometimes if I catch chicken quarters on sale I will us a few of them instead of the whole chicken and it is still good.


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