Rotisserie Chicken Rice Soup
User Reviews
4.9
69 reviews
Excellent
Rotisserie Chicken Rice Soup
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Make delicious chicken rice soup from rotisserie chicken, vegetables, herbs and spices. Warm, comforting, richly flavored stock.
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Ingredients
- 1 rotisserie chicken (about 2 pounds)
- 15 black peppercorns
- 4 whole cloves
- 2 bay leaves
- 1 medium yellow onion, rinsed and halved, skin on
- 4 large celery stalks, sliced (divided)
- 2 large carrots, peeled and sliced (divided)
- 1 handful fresh parsley
- 3/4 cup White or brown rice
- 1/4 cup chopped dill
- salt to taste
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Instructions
- Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat.
- Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top.Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot. Do not add the rice yet. Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator.
- When the stock is fully cooked, strain it through a mesh strainer into another clean large pot.
- Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, rice and dill. You may use either white or brown rice; keep in mind that brown rice will hold up better for leftovers, while white rice has a tendency to dissolve a bit in the stock over time. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired. I like lots of black pepper! Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.
- Serve hot and enjoy! It's good for the body, good for the soul.
Notes
- You will also need: 2 large 6-8 quart pots, mesh strainer
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
17g
(6%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
91mg
(30%)
Sodium
116mg
(5%)
Potassium
438mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2860IU
(57%)
Vitamin C
4.5mg
(5%)
Calcium
42mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 116mg | 5% |
| Potassium | 438mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2860IU | 57% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 42mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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