Paula Deen’s Cure-All Chicken Rice Soup Recipe

Paula Deen is the bestselling author of thirteen books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. She also co-owns Uncle Bubba’s Oyster House with her brother. Paula publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.

ChickenNoodleSoup_300If you feel a cold coming on, notice a loved one sniffling and sneezing, or just need a nice big bowl of “ahhh”, try this comforting chicken soup recipe from Paula Deen’s Southern Cooking Bible.

Paula Deen’s Southern Cooking Bible

Paula Deen’s Southern Cooking Bible

by Paula Deen

View Details

  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
Paula Deen’s Southern Cooking Bible

Paula Deen’s Southern Cooking Bible

by Paula Deen

View Details

  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible
  • Get Paula Deen’s Southern Cooking Bible

I have been a mama a pretty long time now, and I come from a long line of ladies who knew the power of soup, so I feel qualified to tell y’all that this is the best cure for whatever ails you that I know. Plenty of chicken flavor, plenty of chicken meat, tender carrots, and rice, and a sweet little surprise tarragon flavor make this just about the most comforting, healing food you can serve. I make it whenever anyone’s sick—or even just thinking about it—and it has never failed to improve things.

SERVES 6 TO 8

1 whole chicken (3 1/2 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.

THE BONES HAVE IT
Flavor, that is. It’s always best to stick with bone-in meat when preparing soups because that’s where your soup gets all its richness and flavor.

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    [post_content] => ChickenNoodleSoup_300If you feel a cold coming on, notice a loved one sniffling and sneezing, or just need a nice big bowl of "ahhh", try this comforting chicken soup recipe from Paula Deen's Southern Cooking Bible.

I have been a mama a pretty long time now, and I come from a long line of ladies who knew the power of soup, so I feel qualified to tell y’all that this is the best cure for whatever ails you that I know. Plenty of chicken flavor, plenty of chicken meat, tender carrots, and rice, and a sweet little surprise tarragon flavor make this just about the most comforting, healing food you can serve. I make it whenever anyone’s sick—or even just thinking about it—and it has never failed to improve things.

SERVES 6 TO 8

1 whole chicken (3 1/2 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.

THE BONES HAVE IT
Flavor, that is. It’s always best to stick with bone-in meat when preparing soups because that’s where your soup gets all its richness and flavor.

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