“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Chicken and Rice Soup
Confidence
Ingredients
- 1 roasted chicken’s meat (See my recipe!)
- 8 Cups chicken stock
- 2 large carrots
- 4 stalks celery
- 1 large onion
- 2 cloves garlic
- 1 stem fresh parsley
- 2 bay leaves
- 1.5 Cups long grain rice
- 1.5 Cups water
Instructions
To start:
- Dice the washed and peeled carrots, onions, and celery into ¼ inch pieces.
- Peel and crush or finely dice the garlic.
- Chop the meat from the chicken into ¼ inch pieces.
- Add all ingredients except rice and water to a large pot.
- Stir well and bring to a boil.
- Reduce heat to a simmer and cook for 1 hour.
While the soup is cooking:
- Prepare the rice but do NOT rinse. (This is different from the Jasmine Rice.)
- After the rice has finished cooking, spread it on a cookie sheet, and allow to cool completely on a cooling rack.
- Once cool, place in a storage container in refrigerator.
- After the soup has cooked for 1 hour:
- Add the cooled rice and bring to a boil.
- Serve.
Notes
Serving suggestions:
Refrigerate leftovers immediately.
Refrigerate leftovers immediately.
Need more help? See my “Need A Hand” version of this recipe.