Mother-in-law Chicken Soup

When we had to work late, I offered to get my husband to bring some leftover Chicken soup my mother-in-law made. Everyone agreed because we were all broke, but there were groans. After we ate the soup everyone wanted the recipe.

Step: 1

Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.

Step: 2

Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

Per Serving: 832 calories; protein 59.9g; carbohydrates 39.9g; fat 45.9g; cholesterol 227mg; sodium 227.3mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.