If you, like me, have young kids, knowing how to make your own chicken soup is a must. I make a traditional chicken noodle from scratch (which I'll share at a later date), but I also make a roasted version, with rice, anytime I roast chickens this way. This recipe starts, when you pull your chicken out of the oven, and have removed it from the roasting pan to sit.
1 chicken, roasted and meat removed in small pieces.
Pan drippings from roasting
3 large sprigs of thyme
6 rosemary sprigs
5 ribs of celery diced in small pieces
1 large yellow onion, diced
4 carrots, peeled and sliced
1 cup of long grain white rice
7 cups of chicken stock.
Juice of one lemon.
Salt and pepper to taste.
Strain the liquid from your roasting pan, into a large dutch oven.
Add in herbs and turn heat to medium. You don't need to remove the leaves, as they will fall off the stems during cooking. When your soup is done, simply remove them before serving.
Add in chopped vegetables, salt and pepper, and stir. Cook until softened.
Add 6 cups of chicken stock, and bring liquid to a boil. Once boiling, turn down to simmer, and add the cup of rinsed rice. Let simmer for 30 minutes. Add in chicken meat, torn into bite sized pieces. Add lemon juice, and continue to simmer for 20 more minutes. Remove herb stems and serve.