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Nutrition Facts
Serving Size 1 (313g) Recipe makes 4 servings The following items or measurements are not included below: 6 chicken pieces yellow rice
Calories 69
Calories from Fat 14		(21%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 116mg		4%
Potassium 438mg		12%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 2.0g	8%
	Sugars 3.4g
Protein 5.7g		11%
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Chicken and Yellow Rice Soup

Recipe #376587 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Heirloom Tomato
Jun 10, 2009

This recipe answers the question "How can I make a tasty meal from those leftover rotisserie chicken pieces?" In my house the breast is eaten first, often leaving wings, thighs and legs to congeal later in the fridge. These are not easy to deal with. Cold rotisserie chicken hangs on to its bones and skin with tenacity. This soup comes to the rescue. After a half-hour simmer in chicken broth, the meat practically falls off the bone and the skin is easy to remove and discard. The soup has a rich flavor and is easy to make. It also solves the problem of what to do with those four still-firm-but-whiskery carrots at the bottom of the crisper drawer. If you can get the mild green (spring) garlic, slice and add a whole head of that including the tender green stem. If not, regular garlic cloves are fine.

SERVES 4 (change servings and units)

Ingredients

6-12 chicken pieces, from leftover cooked chicken
2 minced garlic cloves
3 green onions, sliced
4 carrots, peeled, split into 4 long pieces, then cut into 1 inch lengths
4 cups low sodium chicken broth
1 (6 ounce) package yellow rice (I used Mahatma brand)

Directions

1
Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips.
2
Add the garlic, onion, carrots and chicken broth and bring to a boil.
3
Add the package of yellow rice and stir well.
4
Turn down to a simmer and cover.
5
Simmer for 1/2 hour until rice and vegetables are tender.
6
Serve in wide bowls, including some broth. This is practically a meal in itself.
7
People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup.