Chicken and Rice Soup would be my ultimate favorite thing to make when I have leftover roasted chicken, especially in the dead of winter, when it’s super cold out and snow is falling heavily from the sky, covering the ground in a thick and fluffy white blanket.
Actually, chicken soup might very well be my only reason for somewhat enjoying winter. Not sure I’d feel like eating a bowl of super hot soup when it’s 2 million degrees out and my pores are sweating buckets at the mere effort of my fingers hitting the keys of my computer’s keyboard…
Then again, I doubt that I’d leave the oven on for 5 hours to roast a chicken in the first place, under those conditions!
But hey… let’s not get ahead of ourselves here. Before that happens, there’s still time to roast plenty of chickens and to make plenty of potfuls of soup, too!
Making this soup from scratch is almost as easy as opening a can, so really, there’s no reason not to make your own.
Start by melting some ghee (or other healthy cooking fat) in a medium stockpot and add a chopped onion and some salt. Cook over medium heat until the onion is softened and slightly caramelized, about 3 minutes.
Next, add some sliced carrots, celery and uncooked rice and stir until well until the rice is totally coated in fat and becomes translucent.
Now time to add the chicken stock. If you just made my Dutch Oven Roasted Chicken and followed my recommendations to make stock with your discarded bones and vegetables, then you should have a beautiful, ultra concentrated and super gelatinous chicken stock such as this one on hand.
This stuff is way too concentrated to be used as is, so you’re going to want to dilute it with an equal part of water…
If you don’t have this particular chicken stock, or if the one you have on hand isn’t quite as concentrated as this one, maybe you’re gonna want to use less water. Just make sure that you end up adding a total of 8 cups of liquid to your soup.
Bring that to boil and then lower to a simmer. Continue cooking, uncovered, until the carrots and rice are tender, which should take around 15 minutes.
As soon as your rice and carrots are cooked to your liking, kill the heat and add the cooked chicken and frozen peas.
Give the soup a quick stir, cover and let it sit for a few minutes until the peas are cooked and the chicken is sufficiently heated.
Adjust seasoning if necessary (the need for more salt and pepper will greatly depend on the stock that you used) and serve piping hot.
- Melt the ghee in a medium stockpot and add the onion and salt. Cook over medium heat until softened and slightly caramelized, about 3 minutes.
- Add the carrot celery and rice and stir until well until the rice is coated in fat and becomes translucent.
- Add chicken stock and water, bring to boil and then simmer uncovered until the rice is completely cooked, about 15 minutes
- Kill the heat, add the cooked chicken and frozen peas. Give the soup a quick stir, cover and let it sit for a few minutes until the peas are cooked and the chicken is sufficiently heated.
- Adjust seasoning as necessary and serve hot.