Chicken and Rice Soup - ★Cooking Recipes★

A hearty soup made from last night's leftovers.
Directions for: Chicken and Rice Soup

Ingredients

Leftover Roast Chicken Stock

1 leftover roast chicken carcass, meat picked off (reserve for the stew)

tsp kosher salt

8 black peppercorns

2 stalks celery, cut into chunks

1 bay leaf

1 carrot, cut into chunks

1 onion, cut into chunks

Soup

2 Tbsp olive oil

3 cloves garlic, chopped

2 carrots, unpeeled and diced

2 stalks celery, diced

1 onion, diced

1 cup kale, chopped

Kosher salt and freshly ground black pepper

2 cups canned plum tomatoes

2 cups leftover long-grain brown rice, cooked

1 cup leftover chicken, meat chopped

fresh parsley, chopped (for serving)

grated parmesan, for serving

Directions

Leftover Roast Chicken Stock

1. Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups.

2. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours.

3. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.

Soup

1. Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

See more: Soup, Chicken, Vegetables, Appetizer, Dinner