Mary Jo’s Chicken Soup with Rice
  • 3 chicken breasts, bone-in skin on rib attached
  • onion
  • carrots
  • rice
  • chicken broth
  • cornstarch
  • salt
  • pepper
  1. Boil 3 chicken breasts that have the skin still on and the rib attached, along with a chopped onion for maybe 25-30 minutes in a big pot. Save the broth.
  2. Cook some carrots (I did them separately in another pan just so they don’t get over-cooked in the soup pot.
  3. Cook some rice in a couple of cans of chicken broth””again not in the soup pot with the broth you’re saving. (I hate to use up all the good broth in the big pot)
  4. Tear the chicken off the bones and discard the bones and skin.
  5. Thicken the broth in the pot with some cornstarch.
  6. Add the chicken, carrots, rice. Season (salt, pepper, garlic salt””whatever) (Jane note: I could taste the black pepper in Mary Jo’s soup and that was one of my favorite aspects of the flavor.)
  7. Pour in some frozen peas that you’ve run some hot water over for a minute””the soup will cook them the rest the way, so they’ll hopefully remain a little green, rather than turn yellow.
Recipe by This Week for Dinner at