Chicken & Rice Soup
- Total Time: varies
- Yield: 6 to 8 servings 1x
- Category: soup chicken
- Cuisine: American
Ingredients
For the Stock/Broth:
- 1 chicken carcass (suggested Sunday Roast Chicken, lemon variation)
- 12 cups water (or enough to cover)
- any leftover jelled juices from the chicken
- peelings and end pieces of carrot & celery, outside and stems from onion that will be used to make the soup later (prep them ahead)
- 8 whole peppercorns
For the Soup itself:
- 10 cups chicken broth (see note)
- 1/4 teaspoon oregano
- 4 to 5 carrots, sliced into bite-sized rounds or half rounds if larger
- 4 stalks celery, sliced thinly into bite-sized pieces
- 1 onion, finely diced
- Additional vegetables, your choice: 1/2 red bell pepper, diced, 1 medium-sized parsnip or turnip, diced, a small handful of diced or sliced mushrooms, 1/2 cup of frozen peas or corn
- 3 cups of cooked rice that has been well rinsed before cooking and rinsed after (one cup uncooked)
- reserved chicken pieces from broth or about 1 1/2 to 2 cups of chicken
- 1/4 cup fresh parsley, chopped
- salt and pepper, to taste, a good amount of both
- lemon, cut into 1/4’s then in half, to garnish & squeeze into soup or a white or white wine vinegar (about 2 teaspoons)
Instructions
For the Stock/Broth:
Add all ingredients to a pot and bring to a boil. Reduce to a gentle simmer and simmer for about 40 minutes to an hour, until any remaining chicken on the carcass is softened and may be easily removed.
Remove chicken from carcass, shred, cover and refrigerate until the soup is ready to be made. Return the carcass to the pot to continue to simmer gently two to three hours until broth reaches desired flavor.
Strain broth and defat If desired, strain and place in the refrigerator until fat has risen to the surface and may be easily removed.
For the Soup itself:
Bring broth, oregano, carrots, celery, and onion to a boil and simmer for about 15 to 20 minutes, or until tender.
- If using red bell pepper, parsnip, or turnip, add along with the broth.
- If using peas or corn, add after the other vegetables are tender and just heat through.
Add reserved chicken, cooked rice, parsley, salt, and pepper. Squeeze in a tablespoon of lemon or add two teaspoons of white vinegar or white wine vinegar. Taste and adjust seasonings.
Serve with lemon as a garnish.
Note: Hold back a little broth when first making the soup – then you can control how brothy you want it to be. Save any extra broth for when the soup is reheated; it may thicken up and can be thinned with broth or water,
Find it online: https://frugalhausfrau.com/2015/04/08/chicken-rice-soup/