Chicken and Rice Soup

Total Time:
2 hr 40 min
35 min
2 hr 5 min

6 to 8 servings

  • Leftover Roast Chicken Stock:
  • 1 leftover roast chicken carcass, meat picked off (reserve for the stew)
  • 1/2 teaspoon kosher salt
  • 8 black peppercorns
  • 2 stalks celery, cut into chunks
  • 1 bay leaf
  • 1 carrot, cut into chunks
  • 1 onion, cut into chunks
  • Soup:
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 carrots, unpeeled and diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 cup chopped kale
  • Kosher salt and freshly ground black pepper
  • 2 cups canned plum tomatoes
  • 2 cups leftover cooked long-grain brown rice
  • 1 cup leftover chicken meat, chopped
  • Chopped fresh parsley, for serving
  • Grated Parmesan, for serving
Watch how to make this recipe.

For the leftover roast chicken stock: 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.

For the soup: 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.

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    Recipe courtesy of Rachael Ray