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Roasted Chicken Stock/Soup

chicken and rice soup 2



makes about 10 cups stock

1 whole PESTO ROASTED CHICKEN bones and skin, cooked, meat removed, shredded and reserve in refrigerator  (see recipe PESTO ROASTED CHICKEN here)

3 cups vegetable trimmings (reserved vegetable trimmings from roasted chicken recipe PLUS 1 whole large organic yellow onion, 6 whole organic garlic cloves quartered with peels, 2 stalks organic celery rough chopped, 3 medium unpeeled organic carrots rough chopped )

1/4 cup fresh organic basil rough chopped (from your window herb garden)

1 hot fresh organic chili like a hot banana pepper (from your window herb garden)

12 cups water

In a large crock pot, put all ingredients in and set on warm for 8 hours, stir occasionally. Strain in a large colander into a large bowl to reserve the stock, throw away the trimmings, chicken bones and skin.

Now you can either freeze 2 cup portions in quart containers or bags or proceed to the soup recipe below.


serves 12

10 cups of ROASTED CHICKEN STOCK (see above)

1.5 cups of short grain organic brown rice

2.5 cups unpeeled organic carrots, medium cut

2.5 cups organic celery hearts, medium cut

1 medium organic yellow onion, medium diced

1 cup water

1 Tbsp. fresh ground sea salt

In a large stock pot, bring the stock to a boil uncovered and continue to boil for 5 minutes, turn to low heat and add rice. Cover and cook until rice is tender, about 45 minutes. Add 1 cup water and carrots. Raise heat to medium and cook for 5 minutes. Add celery and onion, bring to a boil for 5 minutes and add salt. Add shredded chicken meat to each bowl (about 1/4 cup each) and ladle soup over the chicken.Serve immediately with warm fresh homemade sourdough bread and organic butter.

This is a chunky soup so be sure to get lots of the rice and veggies in your ladle. I have also canned this recipe in half-gallon mason jars, just add 2 cups chicken to jar, ladle soup over it up to 1/4 inch from the bottom of the mouth and can as usual. This size makes a great family meal.

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