Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 35 min
Cook time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 bay leaf; 2 cups leftover cooked long-grain brown rice; 1 carrot, cut into chunks; 2 carrots, unpeeled and diced; 2 stalks celery, cut into chunks; 2 stalks celery, diced; 1 cup leftover chicken meat, chopped; 3 cloves garlic, chopped; 1 cup chopped kale; 1/2 teaspoon kosher salt; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 onion, cut into chunks; 1 onion, diced; Grated Parmesan, for serving; Chopped fresh parsley, for serving; 8 black peppercorns; 2 cups canned plum tomatoes; 1 leftover roast chicken carcass, meat picked off (reserve for the stew)

Cook: 110 min

Prep: 35 min

Ready: 145 min

Servings: 8 servings

Calories: 441.45

Ingredients

1 1 bay leaf
2 8 black peppercorns
3 1 carrot, cut into chunks
4 2 carrots, unpeeled and diced
5 2 stalks celery, cut into chunks
6 2 stalks celery, diced
7 1 cup leftover chicken meat, chopped
8 2 cups leftover cooked long-grain brown rice
9 Chopped fresh parsley, for serving
10 3 cloves garlic, chopped
11 1 cup chopped kale
12 1/2 teaspoon kosher salt
13 Kosher salt and freshly ground black pepper
14 2 tablespoons olive oil
15 1 onion, cut into chunks
16 1 onion, diced
17 Grated Parmesan, for serving
18 2 cups canned plum tomatoes
19 1 leftover roast chicken carcass, meat picked off (reserve for the stew)

Directions

1
Watch how to make this recipe.
2
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. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
3
Heat the olive oil in a large soup pot over medium-high heat until hot.
4
Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes.
5
Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes.
6
Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

Nutrition per serving

441.45 Calories

20.69g Carbs

43.46g Protein

19.96g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts

Chicken and Rice Soup

Directions

Nutrition per serving

Tags

Allergens