Roasted Chicken and Rice Soup
- - carcass and remaining vegetables from Roasted Chicken and Vegetables recipe (link below)
- 12 cups water
- 1 1/2 cups matchstix carrots
- 1 1/2 cups diced celery
- 1/2 cup minced onion
- 5 sprigs fresh thyme
- 2 tbsp. snipped fresh Italian parsley
- 1/2 cup long-grain rice
Place chicken carcass and any remaining vegetables from our Roasted Chicken and Vegetables recipe in large stockpot with water. Bring to a boil over high heat; reduce heat and gently simmer, covered, about 3 hrs. Skim off any impurities that rise; add water as needed to cover carcass. Strain into a clean pot. Pick chicken meat from bones, removing skin; shred. In large stockpot, combine chicken, broth, carrots, celery, onion, thyme, parsley and rice. Bring to a boil over high heat; reduce heat to low and simmer until vegetables and rice are tender (about 15 min.). Remove thyme sprigs.
Good to Know: Matchstix carrots are available in the Produce Department. Chopped onions can be purchased fresh in the Produce Department or frozen to save time.