Chicken and Rice Soup

My first attempt ever at some sort of simple chicken soup. It was a success. Yay!

 

--2 gal chicken stock (reconstituted from powder)

--Meat and skin from a whole chicken, roasted and deboned (a nice rotisserie chicken from Safeway is perfect and the meat falls right off the bone with little trouble)

--3 cups basmati rice, cooked

--6 large carrots, sliced

--6 stalks celery, sliced

--2 yellow onions, minced

--Black pepper (freshly and coarsely ground)

--Ground oregano

--Ground cumin

--Ground sage

--Savory

--Tumeric powder (for color)

--Olive oil

 

Heat stock in large stock pot. Brown onions on a dry, hot skillet, then add 1-2 Tbsp olive oil and seasonings to taste (about 1 Tbsp each of the seasonings listed above); stir frequently. Once onions are wilted, add them to the stock pot. Bring to a boil. Add rice, chicken, and vegetables. Boil until carrots begin to soften. Makes about 8-12 servings. Serve and enjoy!

Done