Soup

Chicken and Rice Soup from scratch(no canned broth) is for Soup.

Chicken and Rice Soup from scratch(no canned broth) takes 20 minutes to prepare.

Chicken and Rice Soup from scratch(no canned broth) takes 100 minutes to cook.

Chicken and Rice Soup from scratch(no canned broth) makes 8 servings.

The ingredients for Chicken and Rice Soup from scratch(no canned broth) are:

Left over Perdue Oven Roaster chicken and carcus.
2 onions
4 carrots
2 stalks of celery
1 cup of long cooking rice
water
salt
pepper

Here is how you make Chicken and Rice Soup from scratch(no canned broth):

Place Chicken carcus, 1 coarsly chopped onion, and 1 carrot in large pot and cover with water. Add salt, about 1 to 2 teaspoons.Bring to a boil. Turn stove down and keep at a slow boil for 40 minutes.Take off stove and place chicken carcuss in a bowl to cool.Strain broth through a cheese cloth into a new pot. Throw away everything strained out into cheesecloth.Pull all meat off carcus and place into broth.Add all left over chicken that was previously taken off the roaster.Add chopped carrots, celery, and onion.Salt and pepper to taste.Add rice. Stir well.Cook over medium-low heat for about 40 minutes or until vegetables are soft and rice is cooked.Number of Servings: 8Recipe submitted by SparkPeople user DAISYLU2.

The nutritional information for Chicken and Rice Soup from scratch(no canned broth) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 382.0

• Total Fat: 35.1 g
• Cholesterol: 36.0 mg
• Sodium: 241.0 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.7 g
• Protein: 8.8 g