Roasted chicken and rice soup

Every time I roast a chicken I use the leftovers to make an awesome soup. Here is my chicken and rice soup and how I did it. I hope you give it a try when you have a leftover bird in the icebox.

Chicken has become a staple of ours. I sometimes with luck can get it for .90 cents a pound which is pretty good for animal protein. I roast it on Saturday or Sunday for a big dinner and then can use the leftovers at least one or two times more later on.

Soup is also one of the easiest meals and has a long history of using up leftovers. Side it with some bread and my kids and husband come begging for more.

What you will need!

For the stock:
One carcass or bones from any foul.
One onion
One carrot
One celery stalk
3 cloves of garlic
A crock pot
Water to fill

Chuck in all the before mention items and set the crock pot to low and let it go for 12-24 hours. Your patients will be rewarded!

For the soup:
1 cup of rice
meat pulled from bones
1 can evaporated milk
1can of chick peas
1 onion
2 carrots
1 celery stalk
1 sweet potato
1/2 cup peas
1/2 cup corn
1 teaspoon sage
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon garlic salt
1/2 teaspoon pepper
1 bullion cube or one tablespoon better then bullion
Stock to fill pot.

In a heavy bottom pot, put you lubrication of choice. I just used a mild cooking oil.

Next slice and dice your veggies. I cut the carrots in to rounds, and then the celery in to half moons. Onion and sweet potato are chopped into cubes, I like these cutting mats. The variety ensures little to no cross contamination.

Next turn your burner on to medium, add the onions, and cook until lightly golden.

Now put in your celery, carrots, and sweet potato. Cook until some browning takes place on that beautifully chopped vegg.

Add in the rice, and let cook for 2 minutes, stirring to slightly brown, and give them some time to soak up all the juices. I use enamel cookware for my soups, but a regular pot will do. If you are in the market though, here are some great ones that I really like.

Next add in all the spices, stir well, and let cook for 30 sec to wake them up.

Add all the stock from earlier to this mix, and bring to a boil. Let it rage with heat for 10 minutes and then check a grain or of rice with your teeth to see if it is done.

If the rice is tender, add in the chicken, peas, corn, and the evaporated milk. Evaporated milk adds so much creaminess to this soup without the worry of it splitting. (That can sometimes happen to cream in soups).  Bring it back to a boil, then it is done. Serve it up and enjoy!

For more awesome recipes I make for my loved ones click here, or watch this great video I found below.