Rotisserie Chicken Rice Soup
User Reviews
4.9
Rotisserie Chicken Rice Soup
Description
The Rotisserie Chicken Rice Soup starts by carving leftover rotisserie chicken, separating meat from bones. The bones, skin, and fat are simmered with spices including black peppercorns, whole cloves, and bay leaves, along with onions, celery, carrots, and parsley, to create a homemade stock. This simmering process extracts deep flavors over 90 minutes.
After straining, the broth serves as the base for the soup, to which cooked rice and chopped chicken meat are added. The final dish is savory with layered aromas from the spices and vegetables, combining the tender chicken pieces and softly cooked rice for a filling, wholesome soup.
This soup is ideal for warming meals, utilizing rotisserie chicken leftovers to minimize waste while delivering depth of flavor uncommon in store-bought broths.
Ingredients
- 1 rotisserie chicken (about 2 pounds)
- 15 black peppercorns
- 4 whole cloves
- 2 bay leaf
- 1 yellow onion medium, rinsed and halved, skin on
- 4 celery divided, large stalks, sliced
- 2 carrot divided, large, peeled and sliced
- 1 parsley fresh; handful
- 3/4 cup white rice or brown rice
- 1/4 cup dill chopped
- salt to taste
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 need two large pots (6-8 quarts) and a mesh strainer to prepare the broth and soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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