Chicken & Rice Soup -Friday Night Bites


It’s time for Friday Night Bites and tonight we have some soup for the soul!

We love serving a one-pot meal on Friday night, it makes clean-up easy, so we can start enjoying the weekend, as soon as dinner’s done.    Add some fresh bread and Vino (lightly oaked Chardonnay is a great match) if you like, and you have a meal that’s just right for inviting guests to join.


Chicken & Rice Soup
Recipe type: Main
Cuisine: American
  • 1 Roaster Chicken, cooked
  • 5 large carrots, peeled and cleaned
  • 5 celery stalks, cleaned
  • 2 large sweet onions (Vidalia), peeled
  • 3 ½ cups chicken broth
  • 1 ½ cups cooked rice, (we used brown rice)
  • salt & pepper to taste
  1. Remove white meat from roasted chicken and cut into bite-size pieces, refrigerate.
  2. Place chicken carcass in large stock pot and fill with water until chicken is covered. Add 3 carrots and 3 celery stalks (cut in half), along with an onion cut into quarters.
  3. Bring to a boil and then simmer for four hours.
  4. Place colander over large glass bowl or container and carefully pour broth through colander to strain. Discard everything but broth. Cover broth and refrigerate, 3-4 hours or overnight.
  5. Skim fat from top of broth and return broth to stock pot. Add additional 3 ½ cups prepared chicken broth (gives homemade broth just a bit more “body” and flavor) and bring to a boil, then reduce to a simmer.
  6. Slice and dice carrots, celery and onion and add to broth along with chicken and cooked rice. Season with salt and pepper.
  7. Simmer for 30-45 minutes or until vegetables are soft.

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Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.

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