Mother In Law Soup Food

MOTHER-IN-LAW CHICKEN SOUP

Mother-in-law Chicken Soup image

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.

Provided by CJO

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 6

Ingredients

1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
1 stalk celery
1 carrot
1 ½ cups uncooked long-grain rice

Steps:

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.
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.

Nutrition Facts : Calories 832.1 calories, Carbohydrate 39.9 g, Cholesterol 227 mg, Fat 45.9 g, Fiber 1.3 g, Protein 59.9 g, SaturatedFat 13.1 g, Sodium 227.3 mg, Sugar 1.4 g

MOTHER-IN-LAW SOUP

Mother-in-law Soup image

Technically this is a hearty vegetable soup but I gave it this name because it's my wonderful mother-in-law who gave me this very easy recipe. I didn't use to be much of a veggie eater but when my MIL made this soup I became a believer! I swear I heard a tabernacle choir singing when I ate this for the first time! You can add...

Provided by Teresa Jacobson

Categories Vegetables

Time 1h10m

Number Of Ingredients 12

Ingredients

64 oz chicken or vegetable broth
32 oz water
2 c fresh carrot coins
4 medium potatoes, peeled and diced
1 c celery, diced
8 oz fresh sliced mushrooms
1 large onion, diced
15 oz stewed tomatoes (i like italian style but any will do)
1/2 head of cabbage, large dice
3 c frozen corn
2 c frozen green beans
salt and pepper to taste

Steps:

1. Ina a large stock pot, add broth, water, carrots, potatoes, celery, mushrooms, and onion. Bring to a rolling boil; boil until potatoes are almost tender.
2. Reduce heat to medium, add tomatoes, cabbage, corn and green beans. Salt and pepper to taste. Simmer until cabbage is tender and flavors have blended. Serve.
3. ***this soup keeps well in fridge and makes wonderful leftovers. Feel free to add any veggies you like. I've even added okra and it turned out spectacular!

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