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Chicken and Rice Soup


Carcass of a turkey or chicken, with the juices from roasting it (Hooray for leftovers!).  If you don’t have juices, a quart of chicken broth will be a good substitute.
1 large white or yellow onion, coarsely chopped
2 cloves of garlic, peeled and finely chopped
Chili powder, to taste (I used about a tablespoon)
1 1/2 cups dry rice
2 cups water
Chili peppers (I used 2 pablano, 2 Serrano, and 2 jalapeno).  You can either seed or not seed, depending on the amount of heat you want in the soup.
1 cup stewed tomatoes
Juice of 2 lemons and 2 limes
Salt, to taste


Put the chicken/turkey carcass and its juices into a crock pot, along with enough water to submerge the bones.  Add onion, garlic, peppers, and chili powder.  Set on medium heat for at least 8 hours, stirring occasionally.

Combine the rice and water in a saucepan, and bring to a boil.  Shut off and allow rice to absorb the water.

Using a slotted spoon, remove the bones and skin from the broth.  Once the rice has absorbed all of the water in the saucepan, transfer to the crock pot.  Allow to soak in the broth for one hour.

30 minutes before serving, heat the tomatoes in the microwave for approximately 1 minute.  Add to crock pot and mix with rice / broth mixture.  Just prior to serving, add the lemon and lime juice and salt to taste.

I served it with fresh fruit, quesadillas, and chips and salsa.


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