Chicken soup is always a hearty, nourishing, “makes yah feel good” type of food and that was just what I wanted today. I was also lazy, so I went the “lazy person route” and just bought a rotisserie chicken at Whole Foods. And instead of noodles, this time I went for rice — Himalayan Red Rice, in fact. It lends itself to soup as the rice stays firm for a pretty long time and have a nice nutty flavor. If you can’t find Himalayan Red Rice, any long grain “wild” rice will do (just don’t use white rice because you have mush instead of rice after a very short time).
Ingredients
1 prepared rotisserie chicken
8 cups low-sodium chicken broth
1/2 cup onion
1 cup celery
1 cup carrots
1/2 cup Himalayan Red Rice
2 tablespoons chopped scallion
2 tablespoons finely chopped fresh parsley
Directions
Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
Pour chicken broth in a large stock pot; bring to a boil. Put in the rice and cook for about 15 minutes (it will still be al dente at that point). Chop onion; slice celery and carrots. Add chicken and vegetables to stock pot to the boiling rice. Let simmer for approximately 10-15 minutes until rice is done. Sprinkle with parsley and scallion and serve.
