Chicken and Rice Soup from scratch(no canned broth)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Rice Soup from scratch(no canned broth) calories by ingredient
Introduction
I make this soup with the left-over chicken meat and bones from a Perdue pre-seasoned roaster. Add very little salt and pepper to taste because the chicken was already spiced. I make this soup with the left-over chicken meat and bones from a Perdue pre-seasoned roaster. Add very little salt and pepper to taste because the chicken was already spiced.Number of Servings: 8
Ingredients
-
Left over Perdue Oven Roaster chicken and carcus.
2 onions
4 carrots
2 stalks of celery
1 cup of long cooking rice
water
salt
pepper
Directions
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.
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