By now, we all know that I’m the sort of person who wistfully reads about people who make chicken stock from scratch, but who will never actually do it myself. I’m pretty comfortable with that these days. Anyway. We had a bunch of potatoes and onions and carrots around the house and I thought, HEY, we should totally use those before they go bad. Plus, there was an extra rotisserie chicken in the fridge. So I started to google that shit.
Approximately 87 recipes later, I hollered to my husband that he needed to go buy me some radishes, STAT, and got to chopping some things. Gotta say: getting the meat off the bones of a cold rotisserie chicken was kinda gross, but *much* easier by hand than anything else. And this recipe turned out so good that kids were texting me while I was out and about during the evening to tell me how AWESOME it was and husband says we should make this EVERY WEEK. Here’s how you make it happen for seven people with plenty of leftovers:
- one rotisserie chicken, shredded like crazy (probably the “traditional” flavor, though if you experiment with the lemon pepper variety, let me know how it goes)
- about 2 cups chopped onion (I used the smallish yellow ones, but it probably doesn’t matter)
- about 2 cups chopped celery
- about 2 cups chopped carrots
- about 1/2 cup chopped radishes
- some butter (maybe 2 Tbsp)
- about 10-12 cups chicken stock, depending on how much fluid you want (I used Better Than Bullion chicken base)
- some rice (like, a cup?)
- about 1/2 cup chopped fresh parsley
In a large stockpot, melt the butter over medium heat and stir in the onions. Cook the onions until they’re translucent; then add radishes, celery, and carrots.* (The actual order of things probably doesn’t matter a whole lot.) Get them nice and juicy with the butter; then add some kosher salt and black pepper.
*My father calls this the Holy Trinity of soup bases. Except for the radishes. I’ve never used radishes in soup before, but many of the recipes I scanned included them, so I thought what the hell.
After a few minutes, stir in the chicken stock and then the chicken. Bring to a boil. Reduce heat; cover and simmer for about an hour (until the veggies are tender and everything smells amazing).
After that, you’ll add the rice. We happened to use leftover rice that was already cooked from last night’s dinner and in the fridge, so I just sort of stirred it in and warmed everything through. If you’re adding uncooked rice, plan to simmer long enough to cook it. Then we added the parsley last. Maybe that was wrong, but nobody died.
Judgment here was that we didn’t need to add any seasoning once it was finished. We served it with baked potatoes so as to be gluten-free, but you can do rolls or whatever floats your boat. We’ve got some leftovers, but don’t plan to keep it for more than a day or two because the rice will go all mooshy and sad. If you want to make it ahead for freezing, just plan on adding your rice (or noodles!) when you’re reheating it instead. Enjoy!