Beer Can Chicken And Rice Soup

1. 1

   Take Leftover chicken and remove all meat from bones and set meat aside.

2. 2

   Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes.

3. 3

   Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.

4. 4

   Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.

5. 5

   Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes.

6. 6

   Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.

7. 7

   Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).

8. 8

   Let cool, salt to taste, and serve.

* Per serving · 4 servings · Values may vary.