Chicken and Rice Soup Recipe

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leftover roast chicken carcass, meat picked off (reserve for the stew); 1/2 teaspoon kosher salt; 8 black peppercorns; 2 stalks celery, cut into chunks; 1 bay leaf; 1 carrot, cut into chunks; 1 onion, cut into chunks; 2 tablespoons olive oil; 3 cloves garlic, chopped; 2 carrots, unpeeled and diced; 2 stalks celery, diced; 1 onion, diced; 1 cup chopped kale; Kosher salt and freshly ground black pepper; 2 cups canned plum tomatoes; 2 cups leftover cooked long-grain brown rice; 1 cup leftover chicken meat, chopped; Chopped fresh parsley, for serving; Grated Parmesan, for serving

Servings: persons

1 leftover roast chicken carcass, meat picked off (reserve for the stew)
1/2 teaspoon kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
2 tablespoons olive oil
3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced
1 cup chopped kale
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover cooked long-grain brown rice
1 cup leftover chicken meat, chopped
Chopped fresh parsley, for serving
Grated Parmesan, for serving

1
For the leftover roast chicken stock: 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.
4
You should have 6 cups stock after cooking.
5
For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot.
6
Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes.
7
Add the kale and cook for about 2 minutes.
8
Season with salt and pepper.
9
Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes.
10
Add the chicken stock and simmer the soup on medium heat for 20 minutes.
11
Fold in the rice and chicken and simmer for 5 more minutes.
12
Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

701

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 leftover roast chicken carcass, meat picked off (reserve for the stew), 1/2 teaspoon kosher salt, 8 black peppercorns, 2 stalks celery, cut into chunks, and more.

Yes, 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.

Chicken and Rice Soup

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