CHICKEN AND RICE SOUP

Chicken and Rice Soup image

Provided by Nancy Fuller

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 19

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Ingredients

1 leftover roast chicken carcass, meat picked off (reserve for the stew)
1/2 teaspoon kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
2 tablespoons olive oil
3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced
1 cup chopped kale
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover cooked long-grain brown rice
1 cup leftover chicken meat, chopped
Chopped fresh parsley, for serving
Grated Parmesan, for serving

Steps:

For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

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