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Clever Housewife

Chicken and Rice Soup

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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 10
Ingredients Method

Ingredients
  

Stock
  • 1 leftover rotisserie chicken not picked totally clean
  • 12 cups water
  • 1 chopped onion
  • 3 celery ribs with leaves - chopped
  • 3 chopped carrots
  • 2 cloves garlic smashed
  • 2 tsp salt
  • 1 sprig rosemary
  • 1 tsp thyme
  • 2 bay leaves
Soup
  • Chicken picked from carcass
  • 1 diced onion
  • 3 cloves garlic minced
  • 4 ribs sliced celery
  • 4 carrots chopped
  • 1 cup raw rice
  • salt and pepper to taste

Method
 

  1. Stock: Break up the carcass, remove skin, and place in a large stock pot. Add the 12 cups of water, all the chopped vegetables and spices listed in the "stock" list. Bring to a boil, then let simmer for about 2 hours, until the chicken meat separates from the bones. Take the pot off the heat, and remove all the turkey parts. Place on a cookie sheet to cool for easy handling. After the meat has cooled enough to handle, remove all the chunks of meat, and toss out all the remaining bones and skin. Chop meat.
  2. Strain the broth into a large bowl, and throw away all the vegetables. Let the strained broth cool enough to skim the fat from the top - depending on how de-fatted you desire. Return the broth to the stock pot.
  3. Soup: Now add all the fresh vegetables from the "soup" list. If you want to substitute potatoes for the rice - go for it.
  4. Simmer for 1 hour until rice is done and veggies are tender.
  5. This makes enough for a large family, with enough to freeze for later, or enjoy for lunch the next day.