Well, I put the urge off for one day, but then I walked by a fresh garlic & butter flavor rotisserie chicken at the store the next morning and....well....I could't resist the smell! So, the thought came to me, that I could just chop up the chicken and use it, instead of cooking some chicken breast for the soup (Lazy, I know, but you had to be there to smell this chicken! It was irresistible!) So, the aroma of the chicken won!
So, I found a recipe somewhere on the internet, and did my own thing to it, and voila! Seriously delicious, hot, chicken and rice soup that hit the SPOT! So, I thought I would share my version of this recipe with you so you can enjoy some deliciousness, too!! You can use any flavor rotisserie chicken, but the garlic and butter had some amazing flavor to add to the soup!
Ok, it had to be delish, my mom told me she had not had a better chicken and rice soup in her 66 years and she could just keep eating it! What an excellent compliment mom! Thank you :0)
So, here you go...enjoy!
Garlic and Butter Chicken and Rice Soup
3 TBL butter
1 medium onion, diced very small
2 garlic cloves, minced (or use a garlic crusher)
2 large carrots, cut in half the long way, and sliced into 1/4 inch thick slices
2 celery stalks, cut in half the long way, and sliced into 1/4 inch thick slices
8 cups fresh water
1 cup concentrated homemade chicken broth (see recipe below)
1 cup long grain rice
1 garlic and butter rotisserie chicken, chopped (you will use about 3/4 of chicken. I used all dark meat, legs and all surrounding meat, wings and 1 full breast side. I use the rest for sandwiches or chicken quesadillas-yummy!)
salt and pepper to taste once cooked
In large soup pot, melt butter and saute' the onions, garlic, carrots and celery for about 10 minutes until slightly cooked, but not soft but not brown. Add water and concentrated homemade chicken broth to the vegetable mixture and bring to a boil. Add chopped chicken and let boil for another 2-3 minutes to heat chicken all the way through. Add the rice and let simmer on med-low for 35 minutes or until rice is tender. Serve hot
"Homemade" Concentrated chicken broth
So, I prefer to use this "homemade" concentrated chicken broth instead of the boxes or cans. I find it has much more real chickeny flavor. You can most definitely substitute 9 cups of either the boxes or cans of chicken broth if you prefer or even a low sodium variety, just keep in mind it may not taste quite the same.1 cup water
9 teaspoons chicken base, paste (I prefer to use the Tone's brand Chicken Base. I find it at my local Sam's Club store and it runs between $3-$4 here. And, it lasts a very long time since you use 1 tsp. per 1 cup of water. We also like the Beef flavor one, it is great for roasts and crock pot beef items. You can find similar paste base products at grocery stores)
Drop 9 teaspoons of the chicken base into the water. Bring to boil, stirring & melting the base and creating a concentrated chicken stock. Let boil for 2-3 minutes. Add to soup where I recommend in the above directions.
In my house, this recipe makes large servings for about 4-5 people and a little left over.
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