Thursday, December 9, 2010

Chicken and Rice Soup

Chicken and Rice Soup
(note: mine was a little fattier than I normally like. To avoid this, either 1) use boxed chicken stock, or 2) make your stock, chill it overnight, then skim off the solidified fat before using for soup. I ran out of time to do the latter.)
So, okay, soup:
1 Sam's Club rotisserie chicken, stripped of all the meat (save the bones and skin for stock!!!)
3 tbsp. olive oil
2 carrots, finely chopped
1/2 onion, finely chopped
all of the green leafy goodness from the center of a bunch of celery, finely chopped
2 cloves garlic
1/4 cup flour
5 cups chicken stock
3 cups water
3/4 cup uncooked white rice
1 can 98% fat free cream of chicken soup, optional
Heat the olive oil in a large pot, then add the carrots, onion, celery, and garlic. Sweat for about 15 minutes. Stir in the flour, and cook for another minute.
Stir in the stock and water; bring mixture to a boil. Add rice, reduce heat to medium, cover, and simmer for about 15-20 minutes, or until rice is tender.
Remove from heat. Stir in chopped chicken and, if using, cream of chicken soup. Heat through and serve.

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