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.