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Chicken and Rice Soup

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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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 


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 


  1. 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.
  2. 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.