We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half unsalted). Third, for the herbs, we used ¼ bundle fresh dill (tied with kitchen string), a bay leaf, and a few sprigs thyme (leaves only). Fourth, we hand-shredded the rotisserie chicken (discarding skin and bones) and added it to the boiling soup just before adding the rice. Finally, for the rice, we used 1 cup Cal Basmati (rinsed and drained), covered and simmered for 12 mins. We garnished with fresh dill. (Jan. 2020)
Cooking Adventures 