Beer Can Chicken and Rice Soup

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READY IN: 45mins
SERVES: 20
YIELD: 20 25 cups
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups chopped carrots
  • 3 12
    cups chopped celery
  • 1
    large chopped onion
  • 1
    (14 ounce) bag of chopped frozen broccoli
  • 1
    beer can cooked chicken, leftover (any kind of leftover roaster will do)
  • 3
    (10 3/4 ounce) cream of chicken soup (Cream of Celery and Mushroom also works)
  • 18
    cups water
  • 3 12
    cups rice
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DIRECTIONS

  • Take Leftover chicken and remove all meat from bones and set meat aside.
  • Put the rest of the chicken into a large pot with the 18 cups of water. Bring to boil and reduce to medium heat. Simmer for 10 minutes.
  • Saute Carrots, Celery, and Onion in large lightly greases skillet on medium heat for about 10 minutes.
  • Pour your water with the simmering chicken through a strainer into a large bowl. Discard bones and rest of carcass.
  • Pour broth back into Large pot and Bring to a boil. Add Sauteed vegetables to boiling broth. Add chickem meat that you set aside from the roaster. Boil for five minutes.
  • Add rice and reduce heat to low. Simmer for 10-15 minutes of until rice is tender.
  • Add Cream of chicken soup and mix throughly. (You can add more or less soup depending upon your preference).
  • Let cool, salt to taste, and serve.
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