I make roast chicken fairly often, and I almost always save the leftover carcass for soup. It’s a great way to recycle what’s left of the meat – you know, the bits that are difficult to get off with the carving knife and are too small to serve neatly. To do this, simply place the bird into a large stock pot, cover with water and bring to a boil. Once boiling, reduce heat, cover and simmer until the whole thing’s basically falling apart. Remove from heat, let the contents cool and then pick through, dividing meat from bones, skin and gristle. Strain the broth, discarding the odd bits and reserving the liquid for soup stock.
I made this soup a few days ago (after we devoured the roast chicken for dinner) and I really like it. The chicken imparts a wonderful flavor, and the mushrooms and rice provide great textural contrast. Partner this soup with some crusty bread, such as the sourdough boule, and you’ve got a really lovely meal. Note: the soup will thicken as it cools and the rice expands, so if you notice this after several days in the fridge, simply stir in a little more water and chicken broth (low or sodium free, of course).
SODIUM CONTENT: 175.8 mg per serving
3 1/2 c. cooked chicken, diced
1 1/2 c. diced onion (about 1 med-lg onion)
2 T. minced garlic (about 6 cloves)
1 1/2 c. chopped mushrooms (about 1/4 lb. or 4 oz.)
1 c. diced carrot (about 2 carrots)
1 c. diced celery (about 2-3 stalks)
3/4 c. wild rice or blend of brown & wild rices
8 c. no-salt-added chicken stock (I use the reserved liquid from boiled carcass) or water (if using plain water, increase bouillon to 8 t.)
4 t. very-low-sodium or sodium-free chicken bouillon granules
1/2 t. freshly ground black pepper
1/2 t. dried thyme
1/2 t. dried savory
1/2 t. ground sage
1/4 t. ground rosemary
1/4 t. dried oregano
1/4 t. dried marjoram
Place all ingredients into a large stock pot. Bring to a boil over high heat, then reduce heat to med-low, cover, and simmer for 1 hour. Serve hot.