Easy Chicken and Rice Soup

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.