Chicken and Rice Soup from scratch(no canned broth)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Left over Perdue Oven Roaster chicken and carcus.2 onions4 carrots2 stalks of celery1 cup of long cooking ricewatersaltpepper
Place Chicken carcus, 1 coarsly chopped onion, and 1 carrot in large pot and cover with water. Add salt, about 1 to 2 teaspoons.
Bring to a boil. Turn stove down and keep at a slow boil for 40 minutes.
Take off stove and place chicken carcuss in a bowl to cool.
Strain broth through a cheese cloth into a new pot. Throw away everything strained out into cheesecloth.
Pull all meat off carcus and place into broth.
Add all left over chicken that was previously taken off the roaster.
Add chopped carrots, celery, and onion.
Salt and pepper to taste.
Add rice. Stir well.
Cook over medium-low heat for about 40 minutes or until vegetables are soft and rice is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user DAISYLU2.
Bring to a boil. Turn stove down and keep at a slow boil for 40 minutes.
Take off stove and place chicken carcuss in a bowl to cool.
Strain broth through a cheese cloth into a new pot. Throw away everything strained out into cheesecloth.
Pull all meat off carcus and place into broth.
Add all left over chicken that was previously taken off the roaster.
Add chopped carrots, celery, and onion.
Salt and pepper to taste.
Add rice. Stir well.
Cook over medium-low heat for about 40 minutes or until vegetables are soft and rice is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user DAISYLU2.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 35.1 g
- Cholesterol: 36.0 mg
- Sodium: 241.0 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.7 g
- Protein: 8.8 g