Chicken, rice and broccoli soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken Carcass ( meaty) |
| 1 | large | Onion (whole, but peeled) |
| 1 | large | Carrot (whole but peeled) |
| 1 | cup | Rice, cooked |
| 2 | teaspoons | Sage |
| 2 | teaspoons | Thyme |
| 2 | teaspoons | Parsley |
| Salt and pepper to taste | ||
| 1 | Broccoli stalk | |
| 2 | teaspoons | Rosemary |
| 2 | quarts | Water |
| 1 | cup | Chicken broth or gravy |
Directions
Boil onion ( whole) carrot,( whole) and chicken carcass in boiling water for 20 minutes or so, or until meat loosens off of bones.
Drain, save broth, if fatty, put in fridge to chill and remove grease. Debone chicken, save onion and carrot. Cook broccoli in chicken broth, remove when tender. Pour a little bit of broth into blender, add onion, carrot and broccoli, blend until smooth. Pour into rest of broth, add chicken, gravy or broth, rice & spices, bring to a simmer, serve when heated thoroughly.
( i usually make this a 2 day affair... after a roast chicken dinner, as i am cleaning up, i boil the carcass and onion and carrot, let it sit over night to harden grease, and continue the next day.) Submitted By KATHERINE WALDEN On 09-21-95