We had leftover rotisserie chicken and decided to try this recipe: https://thecafesucrefarine.com/the-best-chicken-and-rice-soup/
We largely followed the recipe except for a few modifications: first, we did not have Italian seasoning on hand, so we used a mix of dried herbs: basil, rosemary, Greek oregano, crushed red pepper, and garlic powder. Second, instead of 12 oz carrots (approx. 10 carrots), we used 3 medium carrots, which we peeled and diced. Third, we hand-shredded the rotisserie chicken (2 cups = approx. 1 breast plus 1/2 thigh). Fourth, we used a rice cooker cup of uncooked jasmine rice, which is smaller than 1 U.S. cup. We cooked it in a rice cooker based on our standard cooking process (we ignored the recipe’s instructions on cooking rice). Finally, instead of spinach we used 1 cup baby kale, which we roughly chopped. (Sept. 2024)
Cooking Adventures 