Easy Chicken and Rice Soup
Pre-seasoned rice makes quick work of this easy, flavorful chicken soup.
1 Rotisserie Chicken
2 T Butter
1 Spanish Style Rice and Vermicelli Pasta Mix, 7oz Pkg
1 cup Spinach
1 cup Arugula
- Remove meat from chicken and shred. Place chicken bones, skin and juices in a Dutch oven and cover with water. Add onion. Bring to a boil, reduce heat and simmer 2 to 4Â hours. Strain. (You should have 6 cups broth; add water to equal 6 cups, if necessary.) Return broth to pot. Add shredded chicken.
- Heat butter in a saucepan. Add rice and pasta mix along with seasoning packet; sauté 2 minutes. Add to chicken mixture. Simmer, covered, 30 minutes. Add 2 cups water if soup is too thick. Add a handful of spinach or arugula just before serving. Makes about 10 cups; serves 8.