A hearty soup made from last night's leftovers.
Directions for: Chicken and Rice Soup
Ingredients
Leftover Roast Chicken Stock1 leftover roast chicken carcass, meat picked off (reserve for the stew)
tsp kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
Soup2 Tbsp olive oil
3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced
1 cup kale, chopped
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover long-grain brown rice, cooked
1 cup leftover chicken, meat chopped
fresh parsley, chopped (for serving)
grated parmesan, for serving
Directions
Leftover Roast Chicken Stock1. 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. You should have 6 cups stock after cooking.
Soup1. Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. 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. 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.
See more: Soup, Chicken, Vegetables, Appetizer, Dinner
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