Beer Can Chicken And Rice Soup Recipes
BEER CAN CHICKEN AND RICE SOUP
A hearty Chicken and rice soup made with homeade broth and a healthy serving of veggies. Great way to make a delicious meal from your leftover chicken.
Provided by bcarroll03
Categories Poultry
Time 45m
Yield 20 25 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Take Leftover chicken and remove all meat from bones and set meat aside.
- Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes.
- Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.
- Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.
- Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes.
- Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.
- Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).
- Let cool, salt to taste, and serve.
Nutrition Facts : Calories 196.5, Fat 3.5, SaturatedFat 1, Cholesterol 10.1, Sodium 342.9, Carbohydrate 34.4, Fiber 2, Sugar 2, Protein 6.4
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