| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 475 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 70 mg |
| Sodium | 602 mg |
| Serving Size | 1 of 8 servings |
| Calories | 475 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 70 mg |
| Sodium | 602 mg |
Reviews
My family loves this. I make the broth and keep it on hand all of the time even when I don’t make the whole soup.
Excellent soup❤️❤️❤️
Omg, amazing! I don’t have left over rice and didn’t think to use the vacuumed sealed brown rice, but used small egg noodle, a winner. This recipe gives you options
This soup is very flavorful. Definitely enough for a meal. Family asked for seconds and thirds. Making it for the second time today. I substituted quinoa for rice and it worked great. Seriously, you want to eat this!
Excellent!
Delicious! I did not have kale, so improvised with some frozen spinach. Love it!
This is the BEST chicken and rice soup I have ever had! My family isn’t big on soup for dinner, but everyone ate it and asked for more. The word most used to describe the soup was “excellent!”
Great Soup!
Super easy, super fantastic, and one of our favorites!
Easy and yummy!!