I always try to utilize all of my leftovers and sometimes it works well while other not so much because what do you do to re-use a bourbon glazed steak tip the next day other than either re-heat it or maybe make a steak tip sandwich? I don’t know but anyways I try to live by “waste not, want not”.
So I always do one of two things with my left over roasted chicken. Either make a chicken salad for sandwiches OR a homemade chicken and rice (or noodle) soup.
This time around I obviously opted for the chicken rice soup for 2 reason. 1 was that it was snowing and cold outside and 2 was that I missed home and there is nothing like my moms chicken soup to make me feel better after a long day at work.
So anyways, ONE WITH THE GOODS!
Left over roasted chicken
1 Cup Uncooked Rice
4 Whole Carrots & 1 1/2 Cup Sliced Carrots
4 Celery Stalks & 1 1/2 Cup Chopped Celery
1 Onion; Quartered & 1 Medium Chopped Onion
1 Clove Garlic; minced
2 Cups Chicken Broth
4 Sprigs Thyme
Salt & Pepper
Cut 4 carrots in half as well as the celery stalk.
Quarter the onion.
Cover chicken in a large pot with water and bring to a boil.
Add the carrots, celery, and onions you just worked with and allow to lightly boil for about 45 minutes or until the meat becomes tender and falls off the bones.
While this is doing its magic, be sure to skim all the fat and gross stuff of the surface of the water.
Next cut up the 1 1/2 cups of carrots, celery, and your onion,
Next drink some wine to kill some time.
Place a colander on top of a large bowl and strain the chicken and stalk into it.
Do not get rid of the chicken stock (that’s the water we were just boiling the veggies and chicken in and slaved over skimming all the fat off of. That is your broths base!)
Return the stock to the pot and set aside.
Remove all of the meat from the chicken and put it all on a plate or in a bowl.
Cut up the chunks of meat into bite sized pieces while drinking some more wine!!!
Next return the pot of stock to the stove and set the burner to medium low.
Stir in the chicken…
And then add your veggies.
Add minced garlic followed with chicken broth.
Toss in sprigs of thyme and simmer for about 15 minutes.
After it has simmered for 15 minutes remove the thyme sprigs and stir in rice.
Cover and cook over low heat for 20 minutes or until rice is tender.
Allow to cool and ladle into a bowl.
Garnish with sliced green onions and crutons or crackers!