Chicken and Rice Soup

Ingredients

• One roasted chicken
• Three quarts of chicken broth
• Two TBSP butter
• One small onion
• Three celery stalks
• Four small carrots
• Twelve cremini mushrooms (thickly sliced)
• Four garlic cloves (thinly sliced)
• Eight bay leaves
• One bunch of scallions chopped (green and white parts)
• One TSP ground black pepper
• Two TSP dried oregano
• Two-Three cups of cooked white rice

Directions

1. Take the roasted chicken and pull it into pieces, discarding the skin.
2. Chop pieces of chicken into half-inch chunks, cover, then refrigerate.
3. Transfer the chicken carcass to a stockpile and add the three quarts of chicken broth. Bring to boil.
4. Skim broth when necessary then place heat to low, and allow it to simmer for one and a half hours.
5. Strain broth and reserve.
6. Heat two tablespoons of butter in a large pot over medium heat. Add the onion, celery, carrots, mushrooms, garlic, bay leaves, scallions, salt, pepper, and oregano to the pot. 
7. Stir often until vegetables are softened. (Not brown).
8. Add strained chicken broth and the diced chicken to the large pot. Bring to a boil.
9. Reduce heat and let simmer for thirty to forty minutes. 
10. When finished, pour over rice and add seasonings as desired. Serve.

Source — Real Cajun Cookbook
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022