It's been quite a while since I have made and shared a new soup. I keep making my ol' favourites and have gotten lazy. So, time for a new one! At least new to the blog. I have been making variations of this soup since, well, forever. Outside that, I have been eating versions of this soup my entire life.
Growing up we called this rice soup. It does contain rice, but so many more things, which is why I am giving my soup a different name. This soup is made from a leftover roasted chicken. You get great flavour making soups this way. So, if you have a leftover chicken, please don't throw away bones. Use them up in soup. Really makes for wonderful flavours.
Chicken and Vegetable Soup
1 chicken, leftover carcass plus what ever meat is left
2-3 Medium potatoes, diced,
4 Carrots, diced
3 Celery ribs, thinly sliced
1/2 Onion, roughly chopped
1/2 Cup long grain rice, uncooked
A few handfuls of fresh spinach
1/2 Teaspoon of Worcestershire sauce
2 Tablespoons of sherry vinegar
2 bay leaves
2 Litres chicken broth
Salt and pepper to taste
In a large pot, add your chicken broth, bay leaves and your chicken. Cover and leave to simmer for about 1/2 hour. At this point, the remaining meat should be falling off the bone. With a strainer set over another large pot, strain the chicken and broth. Now comes the fun part of sorting through the chicken. Pick out bones, skin and all other fatty bits and discard them. You should be left with just meat at this point. Add you broth and leftover chicken back in your pot. Bring it to a simmer and add the carrots, celery and potatoes. Give a good stir, bring to a boil, reduce heat, cover and leave to simmer for about 20 minutes. Uncover, add the rice, Worcestershire sauce, sherry vinegar, salt and pepper. Cover again and leave to cook for a further 20 minutes or so. Stirring occasionally as it cooks. Add the spinach when the soup has finished cooking as it wilts immediately. Stir you soup and leave to simmer for a few more minutes. Ready to serve.
Note: Personally, I think this soup is best after it has had a few hours sitting to infuse the flavours. So, if you do have time, make it early, reheat, and serve later.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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