Sunday's Made Simple: The Easiest Chicken Soup Recipe

Guys! I'm testing a new series. Sunday's Made Simple. #101SSS Every Sunday, part of my New Year's resolution, I am committed to testing a new recipe in efforts to cook more wholesome meals for my family. It doesn't have to be souffle city - just something to warm their tummies. Anything to reduce wasted carry out dollars!

This past weekend I decided I wanted to learn how to make a basic soup really well. You know, the kind you master and pull out of the files in a pinch when you have a fridge full of leftovers. Turns out soup is not so hard! First time was a charm and the best news's even better 24 hours later. It's juicy and flavorful and oh-so-healthy.

Try it out and let me know what you think: The Easiest Chicken Soup Recipe


  • Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken!)
  • 4 cups low-sodium chicken broth
  • 2 medium carrots, sliced into 1/4-inch-thick rounds
  • 2 celery stalks, sliced into 1/4-inch-thick slices
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1/2 cup white rice
  • 2 tablespoons chopped parsley
  • Kosher salt

Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.

Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.

Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.

When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

From Food Network Kitchen

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