Simple Chicken Soup

Name: Simple Chicken Soup
Ingredients: Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken); 4 cups low-sodium chicken broth; 2 medium carrots, sliced into 1/4-inch-thick rounds; 2 celery stalks, sliced into 1/4-inch-thick slices; 1 medium onion, chopped; 1 bay leaf; 1/2 cup white rice; 2 tablespoons chopped parsley; Kosher salt

9 ingredients

11 steps

Ingredients

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

Directions

1

Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot.
2

Cover with the broth and 4 cups water.
3

Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes.
4

Skim any foam or fat from the broth with a ladle as necessary.
5

Remove the bones and carcass with tongs or a slotted spoon; set aside to cool.
6

Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes.
7

Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
8

Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
9

When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute.
10

Stir in the parsley, and season with 1/2 teaspoon salt or more to taste.
11

Serve hot.