Beer Can Chicken And Rice Soup – a delicious recipe with carrots, celery, onion, frozen broccoli, chicken, cream of chicken soup. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Take Leftover chicken and remove all meat from bones and set meat aside.
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
Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.
4
Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.
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
Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.
7
Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).
8
Let cool, salt to taste, and serve.
886
kcal
Calories
6
g
Fat
159
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/2 cups chopped carrots, 3 1/2 cups chopped celery, 1 large chopped onion, 1 (14 ounce) bag of chopped frozen broccoli, and more.
Yes, Beer Can Chicken And Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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