CT LIVE!: Chicken and Rice Soup

Chicken & Rice Soup

  • Left over Guapo Rotisserie Chicken (meat and bones)
  • Left over Rice
  • Left over Corn
  • 1 small yellow onion
  • 1 large carrot
  • 2 sticks celery
  • 3 garlic cloves
  • 1 lime
  • Fresh thyme
  • Cilantro

Pull remaining meat off of chicken carcass and set aside. Place chicken carcass and bones in a stock pot and fill almost to the top of bones with cold water. Let water simmer for 1.5 hours (or more for a more concentrated broth). While broth is simmering, mince the garlic and chop the carrots, celery, onion and chicken into bite size pieces.

In a separate medium stock begin to sauté the fresh cut vegetables and thyme together until the onions become translucent. Then add in your leftover corn and chicken. Mix thoroughly together until all ingredients are combined. Then add your fresh made chicken broth and simmer until carrots are "al dente".

Serve over a scoop of left over rice and garnish with a lime wedge and chopped cilantro.

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