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Monday, November 9, 2009

Chicken Rice Soup

Here's a terrific recipe that we make to use up the leftovers of a whole chicken like the beer can chicken we made last week.

It's surprising how much chicken you get off the leftover whole chicken.

1 leftover whole chicken
6 cups of water
1 medium onion
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 cup dried rice
1 cup chopped carrots (2 medium)
1 cup chopped celery (2 stalks)
2 tbsp snipped fresh parsley

In a large kettle combine leftover chicken, water, onion, salt, pepper, and bay leaf. Bring to a boil, reduce heat. Simmer, covered about 2 hours.

Remove chicken from broth and let cool. Skim fat from broth. Remove meat from bones. Discard bones and bay leaf.

Bring broth to a boil. Stir in rice, carrots, and celery. Simmer, covered, about 8 minutes or until rice is finished. Stir in Chicken and parsley. Heat through.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
Sensei Talks: Tim Rosanelli

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