Willie's Chicken and Rice Soup
My husband had back surgery a few years ago and our wonderful next-door neighbor brought us a huge pot of this soup, along with a batch of sugar cookies. It was the best "Get Well" gift for both of us! Of course, I requested the recipes and they both became our favorites. The soup is so easy to make and once the weather gets chilly, I make it a lot. Now that fall has arrived, it's back in my dinner rotation!
1 rotisserie chicken
1 onion, coarsely chopped
2 Tbsp. butter
1 package Spanish style Rice-A-Roni
Garnish with diced avocado or grated cheese (optional)
Remove cooked chicken from bones and shred/chop.
Place bones, skin, and juices in large pot and cover with water. Add chopped onion.
Bring to boil, reduce heat and simmer 2-4 hours.
Strain broth into a separate saucepan. You will need at least 6 cups of liquid. If necessary, add water to equal 6 cups.
Melt butter in the first pot. Add the Rice-A-Roni (including the seasoning packet but not the water as called for on the package) and saute for 2 minutes.
Return broth to pot with Rice-A-Roni and add shredded chicken.
Simmer, covered, for 30 minutes.
Add more water if the soup is too thick.
If I have time, I like to prepare the broth the day before. This allows me to chill it in the refrigerator (in the cooking pot, once it's cooled down), so I can skim off some of the solidified fat.
The seasoning for the Rice-A-Roni is fairly salty, so don't add any extra!
This freezes well, but you may need to add water to thin once you defrost it.
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