Easy
Chicken and Rice Soup
1 Rotisserie Chicken
1 cup chopped baby carrots
½ Cup Mexican Saffron Rice
1 Cup Minute Rice
Salt to taste
½ Tablespoon Onion Powder
½ Tablespoon Garlic Powder
1 Teaspoon Italian Seasoning
Rotisserie chickens are still warm when I get home, so
I pull off as much chicken as I can and put it in the crock pot with the
chopped carrots. Add about ½ cup of water so as not to burn the bottom and turn
on high.
Place the rest of the bones, skin and juices into a deep pan and add
water about ¾ deep. Turn on medium heat to get a slow rolling boil, but not to
boil over. Add Seasoning to the mixture and let simmer for about 30 - 45
minutes. Add water as it evaporates. You’re
essentially getting the flavor from the bones and skin into the broth.
Place a colander inside another bowl (preferable
plastic because metal will be too hot to handle). After the contents have simmered, pour contents of pan into colander. When you
pull up on the colander the broth will be left in bowl. Pour this broth into the crock pot. Put the drained contents in
colander back into the pan with more water in the pan. No need to season second
time unless you want to. Cook another 30 – 45 minutes and drain broth again. Throw away bones
after second round.
Add rice to crock pot and cook on high for 3-4 hours or
low for 6-8 hours. I like the contents of my soup rather soft so I cook my soup
longer. If you want less soup and more
of a chicken and rice, add enough rice to soak up fluid. Do not add too much rice at the beginning as water will evaporate.
Add salt and pepper to taste if not seasoned enough.